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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
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From the Back Cover
About the Author
Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's "Hors d'Oeurveres," "Grilling," and "Ultimate Bread,"
As the owner of a spice business with an extensive inventory of over 1,800 herbs and spices, Birgit Erath travels across the globe in search of new sources for culinary flavors and new recipes for seasonings. --This text refers to an alternate Hardcover edition.
Top Customer Reviews
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.
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.
One thing I like from the book is the emphasis they make on dish presentation. I always consult it whan I am trying to figure out how to serve something.
In summary, I think Cordon Bleu can really get down to finish this as it can be a great product but they need to make it more explanatory and comprehensive.
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.Read more ›
Most Recent Customer Reviews
Cookbooks for me are things you buy and put in a bookshelf. This one is actually useful. Have referred to it repeatedly in just the few days I have owned it. Read morePublished 6 months ago by The Man In California
How can you not love Le Cordon Bleu? This is another favorite book now in our cooking library.Published 16 months ago by Carol Braverman