Le Cordon Bleu Guia Completa de las Tecnicas Culinarias by Eric Treuille and Jeni Wright

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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
Categories: How to...; Stocks

Ingredients: chicken carcass; onions; celery; carrots; bouquet garni; whole cloves; black peppercorns

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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
Categories: How to...; Stocks

Ingredients: beef bones; onions; carrots; leeks; celery; tomato purée; bouquet garni; black peppercorns

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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
Categories: How to...; Stocks

Ingredients: fish bones and trimmings; onions; carrots; celery; black peppercorns; bay leaves; lemons

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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
Categories: Stocks; How to...

Ingredients: stock of your choice

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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
Categories: How to...; Stocks; Vegetarian; Vegan

Ingredients: carrots; onions; leeks; celery; bouquet garni

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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
Categories: How to...; Stocks; Japanese

Ingredients: bonito flakes; kombu

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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
Categories: How to...; Stocks

Ingredients: game carcass of your choice; onions; carrots; celery

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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
Categories: Soups; How to...

Ingredients: stock of your choice; egg whites; mirepoix; black truffles; chervil

Accompaniments: Brunoise

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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
Categories: How to...

Ingredients: stock of your choice; egg whites; mirepoix; gelatine leaves

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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
Categories: Quick / easy; Soups; Italian

Ingredients: chicken stock; tortellini

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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
Categories: Quick / easy; Soups; Italian

Ingredients: chicken stock; eggs

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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
Categories: How to...; Soups; French

Ingredients: onions; butter; brown stock; dry white wine; bouquet garni

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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
Categories: How to...; Soups; Chinese

Ingredients: chicken stock; oyster mushrooms; shiitake mushrooms; chicken breasts; eggs

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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
Categories: Soups; Japanese

Ingredients: carrots; dashi; bean sprouts; coriander leaves

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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
Categories: Soups; Japanese

Ingredients: cooked prawns; dashi; coriander leaves

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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
Categories: How to...; Soups; Main course; French; West Indian; Cajun & Creole

Ingredients: mixed fish fillets; oysters with shells; onions; celery; red peppers; green peppers; dried chilli flakes; garlic; saffron; parsley; thyme; bay leaves; tomatoes; fish stock; king prawns; dark rum

Accompaniments: Rouille; Croutons and croutes

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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
Categories: How to...; Sauces for fish; French; Vegetarian

Ingredients: red peppers; baked potatoes; tomato purée; egg yolks; ground cayenne pepper; olive oil

Accompaniments: Creole bouillabaisse

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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
Categories: How to...; Soups; Vegetarian

Ingredients: carrots; leeks; vegetable stock

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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
Categories: How to...; Soups; French

Ingredients: carrots; onions; potatoes; celery; baby crabs; fish stock; brandy; dry white wine; tomato purée; bouquet garni; cream

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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
Categories: How to...; Stews & one-pot meals; Main course; Cajun & Creole

Ingredients: chicken stock; onions; celery; canned chopped tomatoes; dried thyme; ground cayenne pepper; okra; filé powder

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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
Categories: How to...; Soups; Main course; American

Ingredients: potatoes; onions; stock; tomatoes; thyme; canned clams

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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
Categories: How to...; Soups; Main course; American

Ingredients: potatoes; onions; milk; canned clams

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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
Categories: Egg dishes; How to...; Vegetarian

Ingredients: eggs

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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
Categories: Egg dishes; How to...; Vegetarian

Ingredients: eggs

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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
Categories: Egg dishes; How to...; Vegetarian

Ingredients: egg whites

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ISBN 10 8489396124
ISBN 13 9788489396128
Published Sep 01 2001
Format Hardcover
Page Count 351
Language Spanish
Countries United States
Publisher Art Blume S.L.
Imprint Art Blume S.L.

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Le Cordon Bleu Guia Completa de las Tecnicas Culinarias

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Le Cordon Bleu Guia Completa de las Tecnicas Culinarias by Eric Treuille and Jeni Wright

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

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Reviews about this book

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