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Le Cordon Bleu at Home |
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Le Cordon Bleu at Home |
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by: Le Cordon Bleu
Dewey Decimal Number: 641.5944 EAN: 9780688097509 Edition: 1 ISBN: 0688097502 Label: William Morrow Cookbooks Languages: 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 Studio: William Morrow Cookbooks Editorial Review: Product Description: 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:  - Le Cordon Bleu at Home by Le Cordon BleuOverall this book is ok...I guess, but don't really like it much from the way the book put things together...however this is a person option. The book doesn't have a content. It didn't give you the name of the food, but give you the whole course of the meal...like course number. If you would like to look up for certain food, you can go to index. Moreover it has only few picture, but I guess I got what I paid for, right? If you love to see pictures of the food that you will be cooking...this is not what you're looking for. However I do like the tip at the end of the book and there are descriptions and pictures along with them. Hope this may help Rating:  - No show bookI am not able to comment on this book as the seller withdrew the book 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
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