Books: Cooking by Cuisine -> Cooking French
Le Cordon Bleu at Home
Bleu, Le Cordon
Published: October 16, 1991
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From Publishers Weekly
Here is a mother lode of contemporary cooking: lessons from the famed French Cordon Bleu cooking school. Unlike other culinary academies, which train cooking professionals, Le Cordon Bleu strives to educate the home cook in
time-honored techniques invented and perfected by the French. And those who master the strategies of roasting, poaching and so on in the book's first section, "Getting Started," will "become familiar with a rich and varied repertoire of dishes that will
do them honor and rival the best home cooking in France." Accordingly, the volume is organized by skill level with lessons ranging from French country fare like mussels with wine and cream sauce to more sophisticated creations--scampi bisque and orange
mousse--to recipes representing the best (and most contemporary) of French cuisine, e.g., salmon rillettes with buckwheat blini and rum savarin with kiwis and strawberries. While illustrated with four-color photographs of foods and tough-to-master
techniques, this is no coffee-table effort. It will be highly useful to serious cooks and novices. Cointreau is president of Le Cordon Bleu. Photos not seen by PW. Advertising; author tour.
Copyright 1991 Reed Business Information,
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 pand#226;tés, 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 and#224; 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.
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