Enjoy classic cuisine, made simple and healthful by the chefs of Le Cordon Bleu, the most famous culinary institute in the world. This beautiful book teaches how to apply classic French cooking techniques to updated recipes that are simple to prepare and lightened up for today’s health-conscious home cook. Le Cordon Bleu Quick and Easy is the one-stop source for delicious, imaginative flavors from around the world. Step-by-step instructions, preparation times, and Chef's Tips—a feature that brings the voices of the famed Cordon Bleu instructors right into the home kitchen—accompany each of the recipes. Full-color photography is featured throughout.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Great French Food, Doable Every Day,
This review is from: Le Cordon Bleu Quick and Easy (Hardcover)
This book is a combination of two earlier cookbooks: Le Cordon Bleu Quick Classics and Le Cordon Bleu Classic Light.
I love great food, and I like cooking, but I don't have the time (or desire) to spend too much time in the kitchen every day. This book offers the solution: easy recipes with run-of-the-mill ingredients, that taste absolutely great (so much better than takeout food and with not much more effort). The book covers a lot of classics in easy and tasty recipes: Beef carpaccio, Chilli, Paella, Creole Jambalaya, Coq au Vin, and a personal favorite, Chicken Jalfrezi, just to name a few. Besides these, lots of recipes of less well-known, but equally tasty dishes! Most of the recipes are accompanied by a picture of the dish on the opposite side, always a plus for any cookbook, and the index has entries for all ingredients. I highly recommend this book for anyone who loves great food, but is not quite confident in the kitchen, or anyone who wants easy great recipes for everyday.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
A set of recipes which minimize shopping and prep times while retaining the classic French-flair cuisine features,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Le Cordon Bleu Quick and Easy (Hardcover)
Le Cordon Bleu is the most famous culinary arts institute in the world, offering courses in schools around the world: it's also famous for classic French dishes which typically require in-depth cooking skills and lots of time. Cooks who want the flavor without the prep hours will thus welcome Le Cordon Bleu Quick & Easy: a set of recipes which minimize shopping and prep times while retaining the classic French-flair cuisine features. From Pan-Fried Scallops with Mango and Salsa to Thai Chicken with Peppers, both French and international flavors blend in delicate sauces and spices. Blend in lovely color photos and you have a real winner.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
Recipes for the rest of us,
By cvn "cvn" (the desert) - See all my reviews
This review is from: Le Cordon Bleu Quick and Easy (Hardcover)
I have tried many of the recipes in this book and the results have been amazingly good despite my limitations as a cook.
Once or twice a month I like to serve something other than the "same ol' same ol'", but I don't want to work too hard to get good results. So far, no leftovers at all!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
First courses are generally only served for special occasions, so they need to be really good. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
roasted garlic flesh, fresh sage sprigs, rubbery muscles, finely chop the shallots, rinsed pan, fresh root ginger, minutes cooking time, tablespoons sunflower oil, raw jumbo shrimp, season generously with salt, finely chop the garlic, warm serving bowl, vegetarian main course, freshly ground black pepper, salted boiling water, spicy kick, baby new potatoes, red chard, preparation time, tablespoon sunflower oil, tiny sprigs, warm serving dish, sprinkle with chopped parsley Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Tips, Middle Eastern, Variation Use, Balsamic Vinaigrette, Dressing Serves, Monterey Jack, Variation Instead New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
First courses are generally only served for special occasions, so they need to be really good. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
roasted garlic flesh, fresh sage sprigs, rubbery muscles, finely chop the shallots, rinsed pan, fresh root ginger, minutes cooking time, tablespoons sunflower oil, raw jumbo shrimp, season generously with salt, finely chop the garlic, warm serving bowl, vegetarian main course, freshly ground black pepper, salted boiling water, spicy kick, baby new potatoes, red chard, preparation time, tablespoon sunflower oil, tiny sprigs, warm serving dish, sprinkle with chopped parsley Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef's Tips, Middle Eastern, Variation Use, Balsamic Vinaigrette, Dressing Serves, Monterey Jack, Variation Instead New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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