In the Kitchen with Le Cordon Bleu

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9781133282822: In the Kitchen with Le Cordon Bleu

IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It's like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!

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Tips from Le Cordon Bleu


Top Ten Culinary Mistakes

1. Choosing recipes that require a level of skill beyond your comfort level. Keep it simple and enjoyable. (Use books and resources that outline step-by-step processes.)
2. Poor time management. Assemble your ingredients in advance (known as mise en place) and review the recipe before you start cooking so that the ingredients are added at the appropriate cooking time.
3. Not evaluating the nutritional value of a menu. A balanced menu is healthier and easier to digest.
4. Not adapting a recipe to seasonal produce. Seasonal produce is readily available and often more affordable.
5. Unsharpened knives and poor equipment. Keep your knives and equipment in good working order.
6. Using a pot or pan that is too large or too small. The proper pan size aids in producing the desired results.
7. Fear of using high heat. Using heat that is too low will encourage sticking, especially with starchy foods.
8. Never use a wet towel to remove a dish from the oven.
9. Piercing meats while cooking. This releases the juices and dries out the meat.
10. "My dish doesn't look like the one in the picture!" It's okay. It's your pièce de résistance!


Top Ten Most Popular/Impactful Culinary Tricks

1. Assemble all of your ingredients before you begin cooking (mise en place).
2. Always use a sharp knife. There will be fewer risks for accidents.
3. Apply pressure with your hand to the flat part of the knife blade to crush garlic.
4. When preparing a mirepoix for soups and stews, the vegetables should be cut to the same size and form to ensure even cooking. (Mirepoix is usually onions, celery, carrots, and sometimes green peppers.)
5. To keep herbs fresh, refrigerate them in a damp paper towel.
6. Rub half of a cut lemon on fruits and vegetables to prevent browning.
7. When boiling eggs, add a handful of coarse salt to the boiling water. The eggs will be easier to peel.
8. Save the browned bits of sautéed meats and vegetables from the pan to make gravy.
9. To make perfect whipped cream, make sure that the bowl and beater are cold.
10. Place a dish towel under the bowl when whipping by hand. This keeps the bowl steady and prevents surface scratches.


Sample Recipes from In the Kitchen with Le Cordon Bleu


Click on an image for bonus content.


Strawberry Eclairs with Blackberry Coulis and Chantilly Cream Chicken and Citrus Soup with Crispy Tortillas Puff Pastries with Onion Relish and Creamed Leeks


About the Author:

Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.

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Book Description Cengage Learning, Inc, United States, 2013. Paperback. Book Condition: New. Language: English . Brand New Book. IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It s like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!. Bookseller Inventory # AAQ9781133282822

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Book Description Cengage Learning, Inc, United States, 2013. Paperback. Book Condition: New. Language: English . Brand New Book. IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It s like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!. Bookseller Inventory # AAQ9781133282822

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