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Books : Le Cordon Bleu at Home |
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Books : Le Cordon Bleu at Home |
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by: Le Cordon Bleu
Dewey Decimal Number: 641.5944 EAN: 9780688097509 ISBN: 0688097502 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 592 Publication Date: October 16, 1991 Publisher: William Morrow Cookbooks Release Date: October 16, 1991 Sales Rank: 213958 Studio: William Morrow Cookbooks Editorial Review: Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month 'Classic Cycle' course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion. Learning to cook means mastering the fundamentals. In 'Part One: Getting Started,' you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit. 'Part Two: Perfecting Skills' takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors. Ultimately, no one truly 'finishes' learning -- the best chefs endlessly hone their skills. For advanced cooks, 'Part Three: Finishing Touches' emphasizes the creative aspect of cooking. Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine. Related Items:
Average Rating:
 Rating:  - There's only 1 picture for approximately each 6 or 7 recipies!I'm a self-taught cook at home. I found books that has step-by-step pictures for each recipe are very easy to learn. This book has only one picture for approximately each 6 or 7 recipies! At the end, it has pictures for general subject like "how to make dough", etc. But these pictures are hard to see because they're very small. Also they do not show the dishes after they have been completely cooked. I prefer "Le Cordon Bleu's complete cooking techniques". It has more than one picture for each recipe. However, it has much fewer recipies. Besides, those recipies are very basic. Rating:  - TKMP excellent recipes, could be better bookI found the recipes to be wonderful. It is organized by simple menus to complex menus. Try to make a different menu very week. It is great way to learn. However, the pages of my book are falling out. The binding on the book is not the best in the world. As long as I don't loose my pages, I am still doing well. peace Rating:  - A great introduction to French cookingI would echo another reviewer who suggested that Julia Child's "The Way To Cook" is the ultimate learn-to-cook book, and her "Mastering the Art of French Cooking" is the ultimate learn-to-cook-French book, but this is a good introduction, too. I've been using this cookbook for years, even before I went through a Cordon Bleu culinary program here in the U.S. I'd also recommend getting the Cordon Bleu Practicial Techniques Book, which is excellent and has step-by-step photos of a lot of the techniques talked about in this book. My favorite practical book is probably La Varenne Practique. I've made about half of the recipes; if you follow the directions carefully, you usually learn something new and it's cheaper than going to Paris! Rating: - Technique Technique TechniqueMany think of cuisine as a creative art. They see their favorite chefs tossing in a bit of this, a bit of that, and voila! A magnificent masterpiece! Anyone who has put in the hours to learn an art of any kind, be it playing the piano, painting, or yes, cooking, knows: technique comes first. What is technique? It is the efficient coordination of movements/actions, applied in a consistent way, to produce a desired effect. In cooking, it is trussing a chicken, chopping in various ways, creating a stock, simmering a sauce. It is creating your mise en place, understanding how long each step of a recipe takes. As an avid home cook (a pure amateur), I heartily recommend this title from The Cordon Bleu. Using a progressive program of instruction, based on their own diploma program, it incorporates technique into a set of classic recipes. Techniques are developed and elaborated where necessary, and in graded steps. For example, a basic white (Bechamel) sauce can be embellished with cheese (Mornay). The Cordon Bleu is known as a conservative bastion in the world of cooking. As such, I felt that some of the recipes are for dishes better placed in a museum than served at home, much less a restaurant. (A summer salad made with tomatoes, boiled carrots and cauliflower. Not my choice to serve at a dinner party. But the accompanying fresh mayonnaise recipe is fantastic!) And yet, even these add to the charm of the collection as a whole. Le Cordon Bleu at Home is a one stop volume for classic French cooking, and is a great stepping stone for more advanced cookbooks, many of which assume a thorough knowledge of French techniques (e.g. the Charlie Trotter series).
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