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Le Cordon Bleu Cuisine Foundations: Basic Classic Recipes, by Le Cordon Bleu
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Handbook of basic French recipes for lab use. Each recipe begins with learning objectives that highlight the cooking or preparation technique they are using to complete the recipe, mise en place, methodology, variation, and derivative recipes.
- Sales Rank: #204195 in Books
- Brand: Brand: Delmar Cengage Learning
- Published on: 2010-04-28
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 10.00" w x 1.00" l, 2.65 pounds
- Binding: Spiral-bound
- 224 pages
- Used Book in Good Condition
About the Author
Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide while instilling its unique passion for the art of cuisine. Today, Le Cordon Bleu is the preeminent culinary arts educational experience worldwide; its very name is synonymous with culinary excellence.
Most helpful customer reviews
2 of 3 people found the following review helpful.
Great recipes, if you have plenty of time for cooking!
By FoodCrafters
An excellent book, lots of traditional & "classics" recipes, written with much detail & care, but for serious cooks that can spend a few hours in the kitchen.
The only problem (or advantage, depends how you look at it) is that this is aimed for profesionnal cooks that have plenty of time, ingredients, and utensils in their hands. If you want to study & learn the basics of french cuisine and are ready to invest what it takes, then this is an excellent reference. But be warned that many recipes is written over 1-3 pages (very detailed step-by-step description with the politically correct - french - terms for each procedure). So a solid and generously illustrated reference if you want to learn how real restaurants cook do their trade!
If you're an amateur and would like to cook "real & serious food" at home, but don't have hours to carefully carve every piece of vegetable and create many stocks, sauces & such, then pick another book. The recipes in this one look delicious, and the book itself is great (lots of photographies, very interesting and relevant text), but I never cooked anything from this book yet (so can't comment on how these taste) simply because it seems that each recipe will take me 3 hours... and I always end up chosing something in another book that looks doable for a weekly dinner.
Maybe I'll do a coq au vin for my dad's birthday when I have a long weekend ahead? Maybe... Or when I'll retire?
4 of 5 people found the following review helpful.
Systematic and artful approach to French cuisine
By Jaijai Phinyawat
The book,Cuisine Foundations Classic Recipes, is very intuitive with systematic approach to French cuisine. Very convenient with tables and measurement both in US and Metric system. This book is filled with colorful and artistic pictures of each recipe. A great reference book, well worth the money.
1 of 2 people found the following review helpful.
Mounth watering
By Vera White
The pictures alone make me speechless! The book is pretty, the recipes are great. Unfortunately, I did not get hard cover...
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