Le Cordon Bleu Complete Cooking Techniques: This Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes by Jeni Wright and Le Cordon Bleu

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    from Le Cordon Bleu Complete Cooking Techniques: This Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes Le Cordon Bleu Complete Cooking Techniques by Jeni Wright and Le Cordon Bleu

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    • Ingredients: chicken carcass; onions; celery; carrots; bouquet garni; whole cloves; black peppercorns
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Notes about this book

  • Eat Your Books

    1996 Gourmand World Cookbook Award Winner

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  • ISBN 10 0688152066
  • ISBN 13 9780688152062
  • Linked ISBNs
  • Published Nov 05 1997
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher William Morrow
  • Imprint William Morrow Cookbooks

Publishers Text

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.

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