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Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary.
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Le Cordon Bleu has always been connected with cookery excellence. Indeed, its very name is derived from the culinary excellence of King Henry II of France's chefs in the sixteenth century. Today, it is an internationally renowned company with cookery schools the world-over. This beautifully laid-out and illustrated book is sure to be popular with every cook who wants to learn more: how to pick the freshest produce, the best way to prepare it, cook it and present it. Accompanied by insider tricks of the trade, the book gives a fascinating insight into the world of cookery perfection together with recipes any dinner party hostess would be proud to present. And its clear instructions and format make it accessible to both the professional and novice cook. International in renown, international in technique and international in its recipes, this is a must for every keen chef. - Lucy Watson
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Book Description Cassell Illustrated, 2002. Paperback. Condition: New. Never used!. Seller Inventory # P11184188216X
Book Description Cassell Illustrated, 2002. Condition: New. book. Seller Inventory # M184188216X