Le Cordon Bleu Complete Cooking Techniques: With Over 200 Basic Recipes from the World's Most Famous Culinary School by Jeni Wright and Eric Treuille

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Notes about this book

  • Eat Your Books

    1996 Gourmand World Cookbook Award Winner

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  • ISBN 10 1856133516
  • ISBN 13 9781856133517
  • Published Jan 01 1996
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Cassell for The Book People

Publishers Text

Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary.

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