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Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes Hardcover – Bargain Price, November 5, 1997

60 customer reviews

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Hardcover, Bargain Price, November 5, 1997
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This is a bargain book and quantities are limited. Bargain books are new but could include a small mark from the publisher and an price sticker identifying them as such. Details
--This text refers to an alternate Hardcover edition.

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Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

Cheese Souffles

Serves 4

These light-as-air cheese puffs are rightly called souffles, despite their unconventional sabayon-type base. They are served floating on a rich cheese cream, called a fondue after the French word for melt.

4 eggs, separated
1/2 cup dry white wine
Salt and freshly ground pepper
4 oz. Parmesan cheese, freshly grated

For the Fondue

3/4 cup heavy cream 4 oz. Gruyere or other easy-melting cheese, grated

To Serve

Snipped chives
Freshly grated Parmesan cheese

Put the egg yolks and wine in a large heatproof bowl set over a pan of gently simmering water (bain marie) and whisk them together until they reach the ribbon stage. Remove the bowl from the bain marie and whisk until the mixture is cool.

In another bowl, whisk the egg whites until stiff. Fold the whites gently but thoroughly into the egg yolk mixture and add salt and pepper to taste.

Bring the cream to the boil in a pan and stir in the Gruyere until melted and smooth. Pour into four shallow ovenproof dishes.

Using two spoons, shape the egg mixture into quenelles and float on the fondue. Sprinkle each quenelle with one-quarter of the grated Parmesan. Bake at 350 F for 10 minutes or until the souffles are puffed up and golden brown. Serve at once, sprinkled with snipped chives, with grated Parmesan cheese handed separately.

Alternative Flavorings

*Replace the Gruyere with blue cheese.
*Add a little rouille to the fondue.
*Add freshly chopped herbs to the fondue.



In Sweden, they have perfected the art of salting fish to produce the famous gravlax. Use unskinned salmon fillets; once cured, store wrapped in the refrigerator for up to 2 days.

1. Lay two 2 lb. salmon fillets skin-side down in a shallow glass dish. Combine 5 tbsp. sea salt, 2/3 cup sugar and 2 tsp. crushed white peppercorns and sprinkle over the fish Sprinkle I large bunch of coarsely chopped dill evenly over the salt mixture.

2. Lay the uncoated fillet, skin-side up over the other. Place foil-covered cardboard over the fillets an weight it down. Refrigerate for 3 days, turning every 12 hours until the seasoning have penetrated the flesh.

3. To serve, separate the two fillets and cut each one crosswise on the diagonal into thin slices. Fan the slices out on individual plates and serve with lemon and dill, and a mustard and dill sauce. --This text refers to an alternate Hardcover edition.


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Product Details

  • Hardcover: 352 pages
  • Publisher: William Morrow Cookbooks; 335th edition (November 5, 1997)
  • Language: English
  • ISBN-10: 0688152066
  • ASIN: B0002OK9YG
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Best Sellers Rank: #6,789,126 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

102 of 106 people found the following review helpful By A Customer on August 19, 1999
Format: Hardcover
I love this book. Every technique I have struggled to pick up from other cookbooks, every vegetable I have struggled to prepare, every mystery of French cooking that left me intimidated and terrified is demystified in this easy-to-follow guide to fine French cooking. The recipes are beyond excellent, make you feel like you are following directly in the footsteps of the great masters of grande cuisine. Which you are. It's a great feeling.
All the basics are here, as well as variations, as well as some more intimidating stuff which is made less so by lots and lots of bright pictures and snappy hint boxes. I never thought a cookbook by Cordon Bleu would be perky, but this one IS. Seriously, it's like watching a TV show, but in a book.
Definitely buy this book, especially if you want to become educated about the techniques of the masters, and have it become second nature. LOVE IT.
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49 of 50 people found the following review helpful By Duaa Anwar on July 19, 2000
Format: Hardcover
There certainly isn't a lack of illustrations in this book. It serves as a practical guide of cooking techniques and covers all aspects and indgredients of cooking, which includes sauces, vegetables, poultry, meat, seafood, herbs and spices, soups, desserts, bakery, dairy, fruits, and literally anything one can think of. However, do not expect to find many recipes, because as the title suggests, the book will be helpful if it used for cooking techniques. If you are eager to learn some basics, this is the book for you.
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37 of 38 people found the following review helpful By A Customer on July 30, 2000
Format: Hardcover
I love this book. As the others say, it is more for techniques and there are not very many recipes, but for beginners the recipes are perfect: broth, sauces, pancakes (from scratch!), etc. that are so basic that they are the basis for tons of other recipes. The illustrated techniques are great and everytime I do a new recipe I bring out the Cordon Bleu book to figure out what the recipe says!.
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23 of 25 people found the following review helpful By Amalfi Coast Girl on April 17, 2006
Format: Hardcover
To put this review into perspective for you, it is written by an amateur cook that has been seriously studying cooking on her own for 25 years with the last 10 years spent mostly on Italian cuisine. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America.

This book covers the basics of cooking from the tools of the trade, to chopping vegetables, and making stocks. If you need a good reference for the basics this is a nice and very thorough book.

The one oddity I did note in this book is the section on preparing a crab. According to Le Cordon Bleu, live crabs should be frozen for one hour and tied up like a roast of beef prior to boiling. That was a first for me. I caulk this up to French overkill.

This book does a wonderful job of photographing the various stages of the process they are describing making it very easy to follow their directions.

They have also included a number of recipes (they count them as 200) to use your new found culinary skills.

All in all (crab directions aside) this is a nice reference book. I purchased it prior to "The Professional Chef" which I referenced above. If I could have only one book on the basics it would be "The Professional Chef". However, this book is very nice, and doesn't take up nearly as much space on the bookshelf.
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16 of 16 people found the following review helpful By Tortious Interference on October 6, 2004
Format: Hardcover
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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13 of 13 people found the following review helpful By Keith Sinders on January 1, 2011
Format: Hardcover
It seems like every book gets a review by at least one person that it's lacking and not for the professional chef. I think most books aren't designed for the professional chef, because if you are a professional chef you should already know all of these techniques and not have to reference a book. Most all books you'll find are written for home cooks that want to cook a great tasting and great looking meal for their family and friends. And in order to do that, it really helps to know the correct techniques and have a good taste for food. I have dozens of cooking books. Many will give you their fancy or wierd rendition of something like lasagna where they put carrots or some other wierd thing in it. I honestly don't think most of those types of books are worth buying, you'll get a few good recipes and the rest of the book could be thrown away.

For any home cook wanting to make great home meals for their friends or family, this is the book I'd recommend starting off with. It's all about demonstrating the techniques. There aren't many recipes in this book, so if you're looking for recipes this isn't the book. This book is chocked full of tons of pictures, helping to illustrate every technique very well. Many people have mentioned Julia Child's book "The Way to Cook". It is a great book, but it doesn't do as good of a job illustrating the techniques. It will show pictures for one or two steps out of the 7 or 8 steps and just explain the rest of the steps in a paragraph. This book will show pictures for basically every step. I like that much better. "The Way to Cook" has more recipes and some of the equipment Julia mentions is a little dated, but does the job. Keep in mind "The Way to Cook" was published in 1989.
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