Le Cordon Bleu at Home by Le Cordon Bleu

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    • Categories: Salads; Appetizers / starters; French; Vegetarian
    • Ingredients: pickling cucumbers; yogurt; mint
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: green-leaf lettuce; peas; pearl onions; chervil
    • Accompaniments: Roast chicken (Poulet rôti)
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    • Categories: Salads; Dessert; French; Vegan
    • Ingredients: strawberries; oranges; peaches; apples; pears; pineapple; bananas; lemons; superfine sugar; Cointreau; kiwifruits
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    • Categories: Soups; French
    • Ingredients: green cabbage; butter; leeks; vermicelli pasta; chicken stock
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    • Categories: Stocks; French
    • Ingredients: whole chicken; onions; whole cloves; carrots; celery; garlic; parsley; bay leaves; black peppercorns
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    • Categories: Main course; French
    • Ingredients: mushrooms; butter; crème fraîche; veal scallops; shallots; Calvados; parsley; apples
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: milk; eggs; sugar; vanilla beans
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    • Categories: Egg dishes; Appetizers / starters; French; Vegetarian
    • Ingredients: eggs; onions; milk; nutmeg; white pepper
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: veal shanks; bay leaves; thyme; parsley; celery; leeks; whole cloves; button mushrooms; pickling onions; egg yolks
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    • Categories: Spice / herb blends & rubs; French
    • Ingredients: bay leaves; thyme; parsley; celery; leek greens
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; French
    • Ingredients: hazelnuts; dark chocolate; sugar; eggs; Scotch; confectioner's sugar; double cream
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    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; French
    • Ingredients: smoked salmon; milk; crème fraîche; white pepper
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    • Categories: Side dish; French; Vegetarian
    • Ingredients: Swiss chard; mushrooms; crème fraîche; milk; nutmeg; white pepper; Gruyère cheese
    • Accompaniments: Roast leg of lamb (Gigot d'agneau)
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; French
    • Ingredients: sugar; vanilla beans; pineapple; egg whites
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    • Categories: Salads; Appetizers / starters; Summer; French; Vegetarian
    • Ingredients: lemons; artichokes; green beans; celery; cauliflower; tomatoes; egg yolks; vegetable oil; frisée; chives
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: white beans; onions; whole cloves; bay leaves; thyme; parsley; celery; leeks; carrots; tomatoes; whiting; monkfish; scallops; breadcrumbs
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    • Categories: Pies, tarts & pastries; Appetizers / starters; French; Vegetarian
    • Ingredients: all-purpose flour; butter; onions; crème fraîche; egg yolks; nutmeg
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    • Categories: Main course; French
    • Ingredients: mussels; onions; shallots; dry white wine; parsley; crème fraîche; thyme
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    • Categories: Mousses, trifles, custards & creams; Sauces for desserts; Dessert; French
    • Ingredients: gelatin; milk; vanilla beans; egg yolks; double cream; raspberries
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    • Categories: Pies, tarts & pastries; Sauces, general; Appetizers / starters; French; Vegetarian
    • Ingredients: eggs; Gruyère cheese; butter; all-purpose flour; white pepper; milk; nutmeg; egg yolks
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    • Categories: Main course; French
    • Ingredients: green cabbage; onions; carrots; bay leaves; thyme; parsley; celery; leeks; unsmoked bacon; guinea fowl; Polish sausage
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  • ISBN 10 0091783143
  • ISBN 13 9780091783143
  • Published Oct 21 1993
  • Format Paperback
  • Page Count 592
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

This is a step-by-step French cookery course which can be followed at home. Created for both the novice and the experienced home cook, the book introduces an extensive collection of recipes based on the classical French repertoire. Following a series of menus that correspond to actual classes at the school, readers progress from basic to advanced techniques in easy stages. The first stage teaches different cooking methods, including roasting, poaching, frying and sauteing. The second stage concentrates on perfecting elegant new skills such as making consomme, pates, souffles and meringues. The third stage shows how to add creative professional touches to more sophisticated dishes. With over 200 colour step-by-step photographs illustrating basic techniques like cleaning and boning fish, trussing poultry and making pastry, this is a complete guide to French cookery and is an essential addition to every keen cook's kitchen library.

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