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Le Cordon Bleu at Home [Illustrated] Hardcover – Bargain Price, October 16, 1991


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Hardcover, Bargain Price, October 16, 1991
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Product Details

  • Hardcover: 592 pages
  • Publisher: William Morrow Cookbooks; 1 edition (October 16, 1991)
  • Language: English
  • ISBN-10: 0688097502
  • ASIN: B001O9CEAK
  • Product Dimensions: 11 x 8.2 x 1.8 inches
  • Shipping Weight: 4.8 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #1,992,927 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Here is a mother lode of contemporary cooking: lessons from the famed French Cordon Bleu cooking school. Unlike other culinary academies, which train cooking professionals, Le Cordon Bleu strives to educate the home cook in time-honored techniques invented and perfected by the French. And those who master the strategies of roasting, poaching and so on in the book's first section, "Getting Started," will "become familiar with a rich and varied repertoire of dishes that will do them honor and rival the best home cooking in France." Accordingly, the volume is organized by skill level with lessons ranging from French country fare like mussels with wine and cream sauce to more sophisticated creations--scampi bisque and orange mousse--to recipes representing the best (and most contemporary) of French cuisine, e.g., salmon rillettes with buckwheat blini and rum savarin with kiwis and strawberries. While illustrated with four-color photographs of foods and tough-to-master techniques, this is no coffee-table effort. It will be highly useful to serious cooks and novices. Cointreau is president of Le Cordon Bleu. Photos not seen by PW. Advertising; author tour.
Copyright 1991 Reed Business Information, Inc.

From Library Journal

This impressive volume is the first collection in English of recipes from the renowned Paris cooking school. Ninety menus incorporating increasingly more difficult dishes are designed to replicate the nine-month course given at Le Cordon Bleu; in addition to color photographs of many dishes, there are 200 technique photos, and informative boxes explain classic preparations and methods. Jacques Pepin and Julia Child have, of course, covered much of this same ground, and some of the dishes are not exactly what most people would choose to serve today--but these are teaching recipes, chosen to demonstrate the essence of classic French cuisine. Recommended for most collections.
Copyright 1991 Reed Business Information, Inc.

Customer Reviews

Le Cordon Bleu at Home is an exciting book.
jeanne-scott
I look at food and cooking in a whole different way, and best of all, like any great book, savor the idea that there are so many pages left to go before we are done.
Pierre Verwey
I find that I need to thoroughly understand the recipe before starting-this is a good thing, the instructions are very concise, i.e., it is easy to miss a step.
Douglas C. Dovers

Most Helpful Customer Reviews

35 of 37 people found the following review helpful By A Customer on August 1, 1999
Format: Hardcover Verified Purchase
I had worked through three lessons and invited friends for the Lesson # 4. They liked the idea so much that my friend's husband bought her the book and we teamed up with a plan to work through all 90 lessons, alternating as hostesses and dividing up the dishes. We invite a couple of friends to act as 'guinea pigs.' We request guest comments and autographs on the menu page. We are now on Lesson # 10. The guests we had for the ninth lesson want to join us in the culinary fun also. So, this order is for yet another copy of the book. Alternating three hostesses, we may finish the next 80 lessons sometime in the coming decade! I recommend the book to anyone who loves to cook. It is NOT a low-calorie cookbook. (Some menus use cream in two or even three dishes.) It is an delicious way to master the classic recipes and techniques and makes a fun Gourmet Club when done with friends.
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22 of 22 people found the following review helpful By A Customer on May 20, 1999
Format: Hardcover
While I would advise that The Way to Cook is a better learn-to-cook-from-a-book option, this book does offer a good introduction to French cooking techniques. Some of the recieps are heavy on butter and eggs, but c'est la vie -- that's French cuisine. I've prepared a number of the recipes in the book, and found that often they seemed very complicated but the book walked me through them well enough to teach me some new culinary tricks and provide confidence in putting together a multi-course meal that in the past would have seemed like too much work. I've taken classes at Le Cordon Bleu (in London), and avidly studied French cooking and while this isn't the single essential guide you'll need, it's a good introduction to French cooking and if you follow it faithfully, it does reproduce the fundamental lessons taught at the world's most famous cooking school. A good companion book might be the Le Cordon Bleu Practicial Techniques Book, which is more heavily illustrated and thoroughly detailed.
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24 of 25 people found the following review helpful By MC on August 6, 2004
Format: Hardcover
Many think of cuisine as a creative art.

They see their favorite chefs tossing in a bit of this, a bit of that, and voila! A magnificent masterpiece!

Anyone who has put in the hours to learn an art of any kind, be it playing the piano, painting, or yes, cooking, knows: technique comes first.

What is technique? It is the efficient coordination of movements/actions, applied in a consistent way, to produce a desired effect. In cooking, it is trussing a chicken, chopping in various ways, creating a stock, simmering a sauce. It is creating your mise en place, understanding how long each step of a recipe takes.

As an avid home cook (a pure amateur), I heartily recommend this title from The Cordon Bleu. Using a progressive program of instruction, based on their own diploma program, it incorporates technique into a set of classic recipes. Techniques are developed and elaborated where necessary, and in graded steps. For example, a basic white (Bechamel) sauce can be embellished with cheese (Mornay).

The Cordon Bleu is known as a conservative bastion in the world of cooking. As such, I felt that some of the recipes are for dishes better placed in a museum than served at home, much less a restaurant. (A summer salad made with tomatoes, boiled carrots and cauliflower. Not my choice to serve at a dinner party. But the accompanying fresh mayonnaise recipe is fantastic!) And yet, even these add to the charm of the collection as a whole.

Le Cordon Bleu at Home is a one stop volume for classic French cooking, and is a great stepping stone for more advanced cookbooks, many of which assume a thorough knowledge of French techniques (e.g. the Charlie Trotter series).
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16 of 16 people found the following review helpful By Pierre Verwey on April 25, 2011
Format: Hardcover
I live in Bangkok, Thailand and we are fortunate enough to have a Cordon Bleu cooking school here. I am known for being spend thrifty, but really, like most people I could not afford going to Cordon Bleu cooking school, unless I mortgaged a spare holiday house, got rid of a Porsche, or sold my favorite racehorse.

Then one day I discovered this book at a local bookshop. It was perfect... Yes, it was expensive, but damm, at least I would not need to sell any hard earned assets. And, bonus, I would be learning some excellent techniques, without some fussy french chef breathing down my chocolate torte or seafood bisque. So naturally, I bought the book.

Feeling so thrilled with how much I was about to save, I refitted my kitchen with some great equipment. A new Kenwood mixer, a set of professional chef's knives, a 160 piece dinner service with 8 of everything, including exquisite oblong plates for seafood starters. Hell, I even bought an imported hostess trolley to keep the food warm! I went the whole hog... I had saved myself tens of thousands, so I might as well splurge a bit on my new hobby... I was sure the Cordon Bleu Cookbook was about to redefine my life...

The Cookbook consists of 270 recipes divided into 90 set lessons or dinners. Each lesson has a starter, main course, and dessert. There are 3 sections to the book, 30 lessons each, dividing basic, intermediate and advanced levels of cooking techniques respectively. Exactly the same as the actual Cordon Bleu course in Paris, or so I have been told.

I have since cooked 90 recipes and completed the beginners section. Needless to say my cooking has now earned me something of a reputation with my colleagues and friends.
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