Le Cordon Bleu at Home

Le Cordon Bleu at Home
Author :
Publisher : Harper Collins
Total Pages : 596
Release :
ISBN-10 : 9780688097509
ISBN-13 : 0688097502
Rating : 4/5 (502 Downloads)

Book Synopsis Le Cordon Bleu at Home by : Le Cordon Bleu

Download or read book Le Cordon Bleu at Home written by Le Cordon Bleu and published by Harper Collins. This book was released on 1991-10-16 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


Le Cordon Bleu at Home Related Books

Le Cordon Bleu at Home
Language: en
Pages: 596
Authors: Le Cordon Bleu
Categories: Cooking
Type: BOOK - Published: 1991-10-16 - Publisher: Harper Collins

DOWNLOAD EBOOK

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 unde
The Cordon Bleu Cookbook
Language: en
Pages: 0
Authors: Dione Lucas
Categories: Cooking, French
Type: BOOK - Published: 1999 - Publisher:

DOWNLOAD EBOOK

Over 350 recipes, from the founder of the Cordon Bleu cooking schools.
Le Cordon Bleu's Complete Cooking Techniques
Language: en
Pages: 356
Authors: Le Cordon Bleu
Categories: Cooking
Type: BOOK - Published: 1997-11-05 - Publisher: Harper Collins

DOWNLOAD EBOOK

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 approac
Le Cordon Bleu Dessert Techniques
Language: en
Pages: 228
Authors: Le Cordon Bleu
Categories: Cooking
Type: BOOK - Published: 1999-04-21 - Publisher: Harper Collins

DOWNLOAD EBOOK

For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices
Le Cordon Bleu Pastry School
Language: en
Pages: 521
Authors: LE CORDON BLEU
Categories:
Type: BOOK - Published: 2018-09 - Publisher:

DOWNLOAD EBOOK

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or pro