Since The Cordon Bleu Cookbook was first published in 1947, it has become widely recognized as the classic that introduced America to the Cordon Bleu's French culinary tradition, and has been honored with the James Beard Cookbook Hall of Fame Award. Dione Lucas, founder of the Cordon Bleu schools in London and New York, offers 350 recipes that have become the acknowledged cornerstones of French cooking in America. Readers will discover everything from how to turn a common egg and a few other ingredients into Oeufs Brouillés Mariette to how to plan complete five-course menus with such temptations as: Danish Pâté, Vichyssoise, Filets de Sole Navaroff (marinated sole served with crabmeat) Cassoulet, Poulet Sauté à la Vichy (chicken with carrots and white wine sauce), Boeuf Bourguignon, Crêpes Suzettes, Tartes aux Pêches. Lucas often calls for "some" garlic or a "pinch" of rosemary to encourage cooks to experiment and discover what tastes best. And her invaluable insights throughout help readers avoid common mistakes that occur when trying new methods or unfamiliar ingredients. As André Cointreau, president and CEO of Le Cordon Bleu, writes in his foreword: "Every kitchen should have a copy" because it "presents recipes and techniques in the easiest possible way - as only a very success full culinary teacher knows how." (6 X 9, 352 pages, illustrations)
| ||||||||||||||||||
Book Description
Editorial Reviews
Amazon.com Review
Long before Julia Child, the École Cordon Bleu was established in Paris in 1880 as a school to teach home cooks the finest techniques. Dione Lucas, a star student there in the 1930s, came to the U.S. in 1942 to show Americans how to use the same revered principles of classic French cooking.
A reminder of what, before the "food revolution" that began in the 1970s, was called haute cuisine, this book by Lucas codifies the Cordon Bleu's recipes, including Filet of Sole Véronique with its peeled white grapes, and Poulet à L'Estragon, chicken in tarragon sauce. Written when butter and cream were generously used and much enjoyed, The Cordon Bleu Cookbook remains a source of appealing recipes: you will not find elsewhere a better Boeuf Bourguignon, more outstanding Cheese Soufflé, or superior Chocolate Jelly Roll Cake with buttery, chocolate filling. (Recognizing its value, the James Beard Foundation has given this book its Hall of Fame Award as one of the most important cookbooks ever.)
Each recipe is a model of clarity, as in Potage Cressonière, where you cook the potatoes and cress "very slowly until mushy." And just seven lines of text help you produce this simple yet memorable soup. Beyond the recipes, Lucas covers everything from how to plan an attractive menu, and basic wine selection, to what kitchen equipment is most useful.
The 1999 edition of The Cordon Bleu Cookbook is part of the Coo k's Classic Library from Lyons Press. It is delightful as both a record of fine cooking as it was for at least 50 years, and as a current kitchen companion. --Dana Jacobi
Review
Classics of food literature, ready and waiting for a whole new audience. -- Bon Appetit
Great cookbooks don't have to die, they can be reissued. The Cook's Classic Library from the Lyons Press is a collection of some of the world's best cookbooks reprinted in paperback with new covers. -- Los Angeles Times
Great cookbooks don't have to die, they can be reissued. The Cook's Classic Library from the Lyons Press is a collection of some of the world's best cookbooks reprinted in paperback with new covers. -- Los Angeles Times
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
The one cookbook that defines French cooking before nouvelle,
By cwpnewpaltz "cwpnewpaltz" (New Paltz, New York United States) - See all my reviews
This review is from: The Cordon Bleu Cookbook (Cook's Classic Library) (Paperback)
This was the cookbook I was raised on, the one my mother used constantly after we emigrated to the USA from France after the war. In general, if you want to make a Franch classic, this is the simplest and easiest to use, with the purest flavors. That may seem odd, but I dare anyone to read Dione Lucas' recipe for Mousse au Chocolat, read Julia Child's recipe, and tell me I'm wrong. When I'm more adventuresome and I have more time, I reach for Raymond Blanc, Georges Blanc, Alain Ducasse, Daniel Boulud and so on. When I want to look at pretty pictures of things I can't possibly make I reach for Charlie Trotter. But if I want the food of my youth without a lot of bother, it's Dione Lucas every time.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
An Elegant Classic,
By Jeannine (LaGrange Park, IL United States) - See all my reviews
This review is from: The Cordon Bleu Cookbook (Cook's Classic Library) (Paperback)
This is truly a classic cookbook. The recipes are not for the novice, but for those who love to cook it's WONDERFUL. Because this is a reprint from many years back, the ingredients are often real artery-cloggers ; this is not something you would use for everyday fare (at least not in my house!). These are classic, elegant recipes of French cooking at its richest and finest. I'm elated it's back in print; I've never found another quite like it.
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
