A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

  • Kampung lemak porridge

    Kampung lemak porridge (page 15)

    from A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World A Culinary Journey

    • Categories: Egg dishes; Sauces, general; Main course; Malaysian
    • Ingredients: belacan; banana leaves; curry leaves; curry powder; coconut milk; galangal; ginger; pandan leaves; lemongrass; red onion; gula melaka; eggs; garlic; potatoes; red chillies; oil; salt; ground black pepper; tamarind paste; brown sugar; ikan kembung; jasmine rice; dried red chillies; anchovies
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  • ISBN 10 9090336788
  • ISBN 13 9789090336787
  • Published Sep 01 2021
  • Format Hardcover
  • Page Count 214
  • Language English
  • Countries France
  • Publisher Le Cordon Bleu International BV

Publishers Text

On the occasion of the 125th anniversary of Le Cordon Bleu school, 70 of its former students around the world share their recipes with you, combining French cuisine and international influences.

Chile Relleno Fideo by chef Ana Martorell, Ballotine Duck by chef Debora Magalhaes, Topik by chef Umut Karakus, Many Tubers by chef Pia Leon, Mahi-Mahi with Spiced Tamal Sauce by chef Jorge Lamport, Nikkei Peruvian Muriqo by chef Hajime Kasuga, Brioche Torrija from chef Beatriz Gala, Lime of Convent from chef James Berckemeyer, Violet Blackcurrant Mousse from chef Zhu Ying.

For each recipe you will have a short biography of the chef and a tip.