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Author : Jeni Wright,Cordon bleu (School : Paris, France)
Publisher : Macmillan Canada
Page : 192 pages
File Size : 55,7 Mb
Release : 1998
Category : Quick and easy cookery
ISBN : 0771576269
Author : Jeni Wright,Le Cordon Bleu Chefs
Publisher : Burns & Oates
Page : 192 pages
File Size : 41,7 Mb
Release : 2001-05
Category : Cooking
ISBN : 1841881147
More than 100 recipes will tempt your tastebuds with delicacies such as cheese soufflés, salmon fillets with a sesame crust, chicken tagine, and more. Full-color photographs, serving suggestions, and chefs' tips will give you all the ideas, inspiration, and know-how you'll need to prepare tasty, home-cooked meals.
Author : Jeni Hardb Wright
Publisher : Cassell Illustrated
Page : 128 pages
File Size : 46,5 Mb
Release : 1998-07-01
Category : Electronic
ISBN : 8888805710
Author : Cordon Bleu Staff
Publisher : Unknown
Page : 128 pages
File Size : 51,7 Mb
Release : 1999-06
Category : Electronic
ISBN : 0304352764
Author : Jeni Wright
Publisher : Thunder Bay Press (CA)
Page : 0 pages
File Size : 49,7 Mb
Release : 2004
Category : Quick and easy cookery
ISBN : 1592231985
Apply classic French cooking techniques to updated recipes that are simple to prepare and lightened up for today's health-conscious home cook, and the result is Le Cordon Bleu Quick & Easy, the one-stop source for delicious, imaginative flavors from around the world.
Author : Jeni Wright
Publisher : Unknown
Page : 192 pages
File Size : 40,9 Mb
Release : 1998-07
Category : Electronic
ISBN : 0304351091
Author : Dorling Kindersley Publishing,Cordon Bleu,Rose Elliot
Publisher : DK Publishing (Dorling Kindersley)
Page : 0 pages
File Size : 45,5 Mb
Release : 1994
Category : Cookbooks
ISBN : 156458643X
/DORLING One hundred classic recipes for the 100th anniversary of the world-renowned Le Cordon Bleu.
Author : Mary Berry
Publisher : Unknown
Page : 160 pages
File Size : 42,6 Mb
Release : 1995
Category : Cookery
ISBN : 0751301426
Le Cordon Bleu celebrates its centenary in 1995. Now, with this book, the home cook is given the opportunity to master 100 famous Cordon Bleu recipes.
Author : Reader's Digest Association (Canada)
Publisher : Montréal : Reader's Digest Association (Canada)
Page : 160 pages
File Size : 47,8 Mb
Release : 1994
Category : Cookery, French
ISBN : 0888503164
Author : Anonim
Publisher : Unknown
Page : 160 pages
File Size : 47,6 Mb
Release : 1994
Category : Cooking, French
ISBN : 0864386818
Author : Anonim
Publisher : Unknown
Page : 160 pages
File Size : 47,7 Mb
Release : 1994
Category : Cooking, French
ISBN : OCLC:1245300356
Author : Le Cordon Bleu
Publisher : Harper Collins
Page : 596 pages
File Size : 44,6 Mb
Release : 1991-10-16
Category : Cooking
ISBN : 9780688097509
Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion. Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit. "Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors. Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking. Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.
Author : Jeni Wright
Publisher : Weidenfeld & Nicolson
Page : 192 pages
File Size : 47,7 Mb
Release : 2000
Category : Cookery
ISBN : 0304354309
The recipes included in this collection have been designed by Le Cordon Bleu to be low in unhealthy ingredients yet satisfying and delicious. Recipes include basic stocks, dressings, sauces, starters, main dishes and desserts.
Author : The Chefs of Le Cordon Bleu
Publisher : Cengage Learning
Page : 362 pages
File Size : 47,5 Mb
Release : 2012
Category : Business & Economics
ISBN : 1439057176
Comprehensive and easy to understand, LE CORDON BLEU PATISSERIE AND BAKING FOUNDATIONS teaches classic French patisserie techniques within a contemporary and international context. It pays homage to the generations of chefs who have upheld and passed on their passion for Patisserie and Baking to each succeeding generation. Designed to teach the technical secrets of Le Cordon Bleu, all 141 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as ingredient photos and charts, make this book an inspiration for enthusiasts and professionals alike."
Author : Le Cordon Bleu
Publisher : Cengage Learning
Page : 394 pages
File Size : 46,9 Mb
Release : 2010-05-27
Category : Business & Economics
ISBN : 1111306877
Le Cordon Bleu Cuisine Foundations: Classic Recipes is designed to be a reference for food lovers and foodies alike. Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide, including Julia Child, while instilling its unique passion for the art of cuisine.