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Le Cordon Bleu at Home (Hardback)

Le Cordon Bleu, Andre J Cointreau, Cordon Bleu Le

66 avis par Goodreads
ISBN 10: 0688097502 / ISBN 13: 9780688097509
Edité par HarperCollins Publishers Inc, United States, 1991
Neuf(s) Etat : New Couverture rigide
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Language: English . Brand New Book. Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school s nine-month Classic Cycle course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion. Learning to cook means mastering the fundamentals. In Part One: Getting Started, you ll learn how to roast, poach, fry, saute, braise, and stew. You ll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit. Part Two: Perfecting Skills takes you through pastry-making and introduces such preparations as pates, souffles, consommes, and more. This is where you ll find such glorious dishes as Daube d Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille a la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school s most famous instructors. Ultimately, no one truly finishes learning -- the best chefs endlessly hone their skills. For advanced cooks, Part Three: Finishing Touches emphasizes the creative aspect of cooking. Le Cordon Bleu is the creme de la creme of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine. N° de réf. du libraire AAS9780688097509

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Détails bibliographiques

Titre : Le Cordon Bleu at Home (Hardback)

Éditeur : HarperCollins Publishers Inc, United States

Date d'édition : 1991

Reliure : Hardback

Etat du livre :New

Edition : New..

A propos de ce titre

Synopsis :

Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.

Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit.

"Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.

Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking.

Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

From Kirkus Reviews:

This ``course'' in French cooking from the well-known Paris cooking school sets out to teach standard cooking techniques, sauces and stocks, and pastry magic in a series of 90 three-course menus that are arranged in three sections: basic, intermediate, and professional. The first 11 lessons (or menus) include boxed comments (not really very detailed) on saut‚ing, roasting, mayonnaise, choux pastry, and other basics. ``Technique photo''- strips throughout demonstrate operations from making an omelet to boning a rabbit. By the end of the book, you're into lengthier preparations (the medallion of venison surrounded by tartlets of celeriac and chestnut pur‚e is a two-day operation), preparing several terrines in aspic (one seafood, one rabbit) as starters, and serving what seems throughout to be an excessive number of courses in choux pastry shells. (One of these, filled with salmon and asparagus, calls for a total of 36 tablespoons of butter in a recipe for six that's described as a ``light'' dish in the modern style.) The menu arrangement makes the book heavy on pastries and desserts, and there is much butter, eggs, and cream everywhere. The Cordon Bleu name will lend cachet, but this doesn't notably stand out from other major French cooking tomes available, some of them more patiently detailed. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.

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