Le Cordon Bleu Slipcase - Vegetables: The Original Masterclass by Le Cordon Bleu

  • Vegetable pot-au-feu

    Vegetable pot-au-feu (page 4)

    from Le Cordon Bleu Home Collection - Vegetables Le Cordon Bleu Home Collection - Vegetables by Le Cordon Bleu

    • Categories: Soups; French
    • Ingredients: bay leaf; carrots; cloves; celery; chervil; leek; potatoes; green beans; frozen baby peas; onion; turnips; chicken wings; ground white pepper; thyme
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Notes about Recipes in this book

  • Vichy carrots

    • Rinshin on February 21, 2024

      Simple and tasty. Added peas as well the last 10 min cooking.

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  • ISBN 10 1742662757
  • ISBN 13 9781742662756
  • Published Apr 01 2011
  • Format Paperback
  • Page Count 64
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

As a main or served as a side dish, fresh vegetables are always a pleasure for the palate. Le Cordon Bleu Master Chefs have chosen recipes from around the world for you, such as eggplant caviar, Moroccan-style marinated peppers, Flemish-style red cabbage, or the classic asparagus with hollandaise sauce.

The art & the talent of Le Cordon Bleu, the Leading Global Network of Culinary Arts and Hospitality Management Institutes, finally arrive on your plate with this collection of extraordinary recipes. Le Cordon Bleu reveals some of its most delicious and remarkable secrets in the Home Collection series. Here you will find small and larger dishes, some as simple to prepare as they are delicious to eat and you will not be able to resist the desire and the pleasure of equalling Le Cordon Bleu Master Chefs by trying out these recipes.

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