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Le Cordon Bleu's Complete Cooking Techniques : the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes (0688152066)
Description
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| 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. Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
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Author: Guest
I would pair this with the outstanding Le Cordon Bleu at Home cookbook, which has 90 recipes from the school's curriculum. As for a cookbook, if you added "The Way to Cook" by Julia Child to the trio, you'd have a wealth of excellent instruction and recipes.
There aren't enough books on techniques for cooking. There's the hefty Culinary Institute of America book on techniues, but that's really too involved (not to mention too heavy!) for most home cooks.
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Author: Guest
I had one book of recipes of cordon bleu at home. The recipes are good, but what I loved from it was the techniques section.
This book is a techniques book which go farther in preparations for any kind of food... Must have if you are a low-medium level home cook who likes cooking but has not receive lessons on how professionaly chop an onion, etc. You will get plenty of pages on basic techniques no one had talked to you about!
Like everything in life, if you master the basic fundamentals you will be good in something. Surprisingly, there are not many books that are deep dealing with the basics of things. This is one of rare exceptions who contains enough knowledge to talk a wise lot on the important things.
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Author: Guest
This book is NOT about following someone else's recipes, it is about explaining culinary knowledge and techniques which provide the foundation required to excel in the gourmet kitchen. Well-layed out format and photos eliminate the intimidation factor.
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Author: Guest
Cooks and chefs developing a serious library of refernce books...buy this one. Historic and contemporary applications of methods and techniques are included. Photos capture specific issues very well.
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Author: Guest
I was hoping for detailed knifework photos and more advanced tips and tricks. I don't really need pretty photos of ingredients and finished dishes. Also, not as comprehensive as it could have been... maybe choosing a single cuisine would help, instead of the broad multiculturalism shown here. More of a coffee table book than a highly practical guide to culinary techniques.
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