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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    • Categories: How to...; Stocks
    • Ingredients: chicken carcass; onions; celery; carrots; bouquet garni; whole cloves; black peppercorns
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    • Categories: How to...; Stocks
    • Ingredients: beef bones; onions; carrots; leeks; celery; tomato purée; bouquet garni; black peppercorns
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    • Categories: How to...; Stocks
    • Ingredients: fish bones and trimmings; onions; carrots; celery; black peppercorns; bay leaves; lemons
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    • Categories: Soups; How to...
    • Ingredients: stock of your choice; egg whites; mirepoix; black truffles; chervil
    • Accompaniments: Brunoise
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    • 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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    • 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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    • 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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    • 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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  • ISBN 10 030434897X
  • ISBN 13 9780304348978
  • Published Jul 05 1999
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Cassell Illustrated

Publishers Text

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.

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