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.
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Julia Child learned French cooking at the famous Cordon Bleu school in Paris, then came home to instruct the rest of us in the technique sans the forbidding mystique.Feb 28 1992 | Read Full Review of Le Cordon Bleu at Home
Acknowledging that the "lesson" menus may be a little peculiar, the authors waffle: "The menus are constructed for maximum teaching results, and as such they may require some rearranging before they suit your 'real life' needs."Apr 30 1992 | Read Full Review of Le Cordon Bleu at Home
It beats me why \o7 profiteroles\f7 filled with \o7 sauce Mornay \f7 have to be presented in "Pratique de Base" while simple basics like fish \o7 fumet\f7 or clarified stock are relegated to "Intermediaire" and aspic to "Superieure."Apr 30 1992 | Read Full Review of Le Cordon Bleu at Home
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