The Cordon Bleu Cookbook (Cook's Classic Library)

Lucas, Dione

Published by Lyons Press
ISBN 10: 1558218076 / ISBN 13: 9781558218079
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Synopsis: Since The Cordon Bleu Cookbook was first published in 1947, it has become widely recognized as the classic that introduced America to the Cordon Bleu's French culinary tradition, and has been honored with the James Beard Cookbook Hall of Fame Award. Dione Lucas, founder of the Cordon Bleu schools in London and New York, offers 350 recipes that have become the acknowledged cornerstones of French cooking in America. Readers will discover everything from how to turn a common egg and a few other ingredients into Oeufs Brouillés Mariette to how to plan complete five-course menus with such temptations as: Danish Pâté, Vichyssoise, Filets de Sole Navaroff (marinated sole served with crabmeat) Cassoulet, Poulet Sauté à la Vichy (chicken with carrots and white wine sauce), Boeuf Bourguignon, Crêpes Suzettes, Tartes aux Pêches. Lucas often calls for "some" garlic or a "pinch" of rosemary to encourage cooks to experiment and discover what tastes best. And her invaluable insights throughout help readers avoid common mistakes that occur when trying new methods or unfamiliar ingredients. As André Cointreau, president and CEO of Le Cordon Bleu, writes in his foreword: "Every kitchen should have a copy" because it "presents recipes and techniques in the easiest possible way - as only a very success full culinary teacher knows how." (6 X 9, 352 pages, illustrations)

Review: Long before Julia Child, the École Cordon Bleu was established in Paris in 1880 as a school to teach home cooks the finest techniques. Dione Lucas, a star student there in the 1930s, came to the U.S. in 1942 to show Americans how to use the same revered principles of classic French cooking.

A reminder of what, before the "food revolution" that began in the 1970s, was called haute cuisine, this book by Lucas codifies the Cordon Bleu's recipes, including Filet of Sole Véronique with its peeled white grapes, and Poulet à L'Estragon, chicken in tarragon sauce. Written when butter and cream were generously used and much enjoyed, The Cordon Bleu Cookbook remains a source of appealing recipes: you will not find elsewhere a better Boeuf Bourguignon, more outstanding Cheese Soufflé, or superior Chocolate Jelly Roll Cake with buttery, chocolate filling. (Recognizing its value, the James Beard Foundation has given this book its Hall of Fame Award as one of the most important cookbooks ever.)

Each recipe is a model of clarity, as in Potage Cressonière, where you cook the potatoes and cress "very slowly until mushy." And just seven lines of text help you produce this simple yet memorable soup. Beyond the recipes, Lucas covers everything from how to plan an attractive menu, and basic wine selection, to what kitchen equipment is most useful.

The 1999 edition of The Cordon Bleu Cookbook is part of the Coo k's Classic Library from Lyons Press. It is delightful as both a record of fine cooking as it was for at least 50 years, and as a current kitchen companion. --Dana Jacobi

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Title: The Cordon Bleu Cookbook (Cook's Classic ...
Publisher: Lyons Press
Book Condition: Good

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Book Description LYONS PRESS, * * * * *, 1999. Soft cover. Book Condition: Fine. LYONS PRESS (illustrator). 1st Edition. B00K: Fine/ $50.11 1558218076 CORDON BLEU COOK BOOK LUCAS, DIONE LYONS PRESS 1999 1st Edition, 1st Printing Red Spine With Title In Black And White Letters, Soft Cover BooK: Fine/, 322 Numbered Pages That Were Lightly Read Or Not Read At All, And Are Clean And Tight To The Spine, Slight Shelf, Edge, And Corner Wear. Printed On Off White Paper. Description, Applies To This BooK, ONLY. This Book Is Hard To Find, Will Be Packaged And Shipped Carefully, To Avoid Shipping Damage And Will Make It, An Excellent Addition To Your Own Personal Library Collection, Or As A Gift. World Wide Shipping Available. Bookseller Inventory # 008402

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