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

  • Eat Your Books

    1996 Gourmand World Cookbook Award Winner

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  • ISBN 10 0864116721
  • ISBN 13 9780864116727
  • Published Aug 28 1997
  • Format Misc. format
  • Page Count 352
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images.

Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes.

Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.

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