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.

Other cookbooks by this author

Le Cordon Bleu Complete Cooking Techniques: With Over 200 Basic Recipes from the World's Most Famous Culinary School

Member Rating

Average rating of 0 by 0 people

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

Chicken stock (page 16)

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

Brown stock (page 16)

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

Fish stock (page 17)

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

Making frozen stock cubes (page 17)

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

Vegetable stock (page 18)

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

Seaweed stock (Dashi) (page 18)

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

Game stock (page 18)

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

Making consommé (page 19)

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

Making aspic (page 19)

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

Pasta in brodo (page 20)

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

Stracciatella (page 20)

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

Making a French onion soup (page 20)

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

Making a Chinese-style soup (page 21)

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

Carrot-flower soup (page 21)

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

Prawn soup (page 21)

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

Creole bouillabaisse (page 22)

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

Rouille (page 22)

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

Making pureed vegetable soups (page 24)

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

Making a puréed fish soup with crabs (page 25)

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

Creole gumbo (page 28)

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

Manhattan chowder (page 28)

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

New England chowder (page 28)

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

How to check eggs for freshness (page 30)

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

Separating yolk from white (page 30)

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

Whisking egg whites (page 31)

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

Notes about this book

Eat Your Books

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

Categories

Learn

Search

Connect

Already a Member? Sign In

New here? Become a Member