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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

4.7 out of 5 stars 62 customer reviews

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Hardcover, Bargain Price, November 5, 1997
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--This text refers to an alternate Hardcover edition.

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Editorial Reviews

From the Back Cover

All successful cooking - from the simplest to the most complex - depends on the careful selection and correct preparation of ingredients. Now, for the first time, the home cook and the culinary professional alike have at their fingertips over seven hundred illustrated cooking techniques in a clear and easy-to-follow format. Essential preparation and cooking skills, professional secrets, expert tricks of the trade, favorite recipes, and stunning finished dishes are shown in over two thousand original full-color photographs and explained in concise, informative text. --This text refers to an alternate Hardcover edition.

About the Author

Jeni Wright is a highly respected culinary expert and food writer. Her specialty is the food of Italy, but she has penned dozens of articles on a wide range of cooking subjects for the top food and drink magazines as well as being a member of the Guild of Food Writers. Her many published works include Italian Food and Cooking (also from Lorenz Books); Le Cordon Bleu's Complete Cooking Techniques, and Le Cordon Bleu Classic Light (both Cassell Illustrated).

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.
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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 (62 customer reviews)
  • Amazon Best Sellers Rank: #6,159,371 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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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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Format: Hardcover
If you really want to learn to cook, this is perhaps the best cooking technique book there is. The instructions are clear, the photos are useful and this book covers a lot of topics. Strongly recommended. It also makes great gift.
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Format: Hardcover
I have a love-hate relationship with this book. I think it is good that I have it but I really only started understanding it after taking serious cooking classes in a local technical institute. The book does not really tell you enough to learn from scratch but it does go breezely through the fundamentals. All in all, it is relatively comprehensive and it does give you ideas to become a better cook, but it does not hold on its own as a main cooking reference.

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.
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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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