Le Cordon Bleu Classic French Cookbook

Le Cordon Bleu Classic French Cookbook comes to you from the famed culinary academy's instructors. Here are over 100 French recipes for everything from appetizers through to desserts. There are step-by-step photos and instruction for many of the recipes, as well as images of the prepared dishes. 


Format: Hardcover with dust jacket, 160 pages. 

Copyright: 1994 

Publisher: Dorling Kindersley Publishing, Inc. 

Author: Rose Elliot 

ISBN: 9781564586438

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Additional Details

Description: World-renowned cooking school Le Cordon Bleu celebrates its centenary with this Classic French Cookbook, offering an exciting collection of dishes from its classical, regional, and modern repertoires. 

Authentic French Cuisine 

Le Cordon Bleu's 26 chef-instructors have contributed recipes that reflect the enormous range of French cooking -- from haute cuisine classics to innovative creations based on ingredients from around the world. Here you will find recipes for more than 100 dishes from appetizers to fish, poultry, meat, and game main courses to delicious desserts, many photographed in full color with accompanying step-by-step sequences. 

Classic Techniques 

Being able to execute, present, and decorate dishes successfully depends to a large extent on mastering techniques -- which is Le Cordon Bleu's particular area of expertise. In Le Cordon Bleu Classic French Cookbook, expert chefs demonstrate, in easy-to-follow photographs, all the techniques necessary to re-create their recipes. Cutting up and boning meat, poultry, and fish; slicing and dicing vegetables; preparing stocks and sauces; and making and baking pastry and meringues are some of the dozens of basic techniques illustrated, enabling any home chef to prepare the dishes successfully. 

Culinary enjoyment and excellence are the hallmarks of Le Cordon Bleu, and the Classic French Cookbook -- with its combination of superb food and essential techniques -- is guaranteed to bring triumphs to your table. 


Condition: Good condition. 

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