Le Cordon Bleu Le Cordon Bleu at Home

ISBN 13: 9780688097509

Le Cordon Bleu at Home

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9780688097509: Le Cordon Bleu at Home
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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.

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9780091783143: Le Cordon Bleu at Home

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ISBN 10:  0091783143 ISBN 13:  9780091783143
Editorial: Ebury Press, 1993
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Bleu, Le Cordon
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Descripción 1991. HRD. Condición: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. del artículo: VC-9780688097509

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Descripción 1991. HRD. Condición: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. del artículo: IB-9780688097509

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Le Cordon Bleu
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Descripción William Morrow Cookbooks, 1991. Hardcover. Condición: New. 1. Nº de ref. del artículo: DADAX0688097502

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Le Cordon Bleu
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Descripción HarperCollins Publishers Inc, United States, 2000. Hardback. Condición: New. New. Language: English . Brand New Book. 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 pates, souffles, consommes, 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 a 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 creme de la creme 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. Nº de ref. del artículo: AAS9780688097509

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Le Cordon Bleu
Publicado por HarperCollins Publishers Inc, United States (2000)
ISBN 10: 0688097502 ISBN 13: 9780688097509
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The Book Depository
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Descripción HarperCollins Publishers Inc, United States, 2000. Hardback. Condición: New. New. Language: English . Brand New Book. 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 pates, souffles, consommes, 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 a 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 creme de la creme 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. Nº de ref. del artículo: AAS9780688097509

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Le Cordon Bleu
Publicado por William Morrow Cookbooks (1991)
ISBN 10: 0688097502 ISBN 13: 9780688097509
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Descripción William Morrow Cookbooks, 1991. Hardcover. Condición: New. Never used!. Nº de ref. del artículo: 0688097502

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Le Cordon Bleu
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ISBN 10: 0688097502 ISBN 13: 9780688097509
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Descripción William Morrow & Co, 1991. Condición: New. Nº de ref. del artículo: TH9780688097509

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