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Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes |
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Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes |
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by: Le Cordon Bleu
Dewey Decimal Number: 641.5944 EAN: 9780688152062 ISBN: 0688152066 Label: William Morrow Cookbooks Languages: Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 352 Publication Date: November 05, 1997 Publisher: William Morrow Cookbooks Release Date: November 05, 1997 Studio: William Morrow Cookbooks Editorial Review: Product Description: With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference. Related Items:
Average Rating:
 Rating:  - I finally found the most amazing cookbook, with photos and techniquesI am beyond thrilled with this book. I started cooking shortly after I got married (had tons of new Le Crueset pots that needed to be used). I have purchased 5 or 10 cookbooks and I wish that i had started with this one instead. You will not need another! My only complaint (and it is small) is that the descriptions do not always match up with the photos in the first section of the book. This was particularly apparent in the discussion about knives (there are so many, I wish their were photo references for each one). Overall - excellent. An incredibly useful book. And I have made both the English custard and the Coq Au Vin - both were phenomenal! Rating: - All the essentialI found this book exteremly useful. The techniques are excellent and instructions are straight forward. My vegitables are now done right. Love the book. Rating:  - Not for begginers nor for expertsI have a love-hate relationship with this book. I think it is good that I have it but I really only started understanding it after taking serious cooking classes in a local technical institute. The book does not really tell you enough to learn from scratch but it does go breezely through the fundamentals. All in all, it is relatively comprehensive and it does give you ideas to become a better cook, but it does not hold on its own as a main cooking reference. One thing I like from the book is the emphasis they make on dish presentation. I always consult it whan I am trying to figure out how to serve something. In summary, I think Cordon Bleu can really get down to finish this as it can be a great product but they need to make it more explanatory and comprehensive. Rating: - Excellent book!This book is just amazing. Great help for those who want to master or learn the basic cooking techniques.
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