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Le Cordon Bleu Cuisine Foundations Hardcover – Apr 21 2010
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Chapter 1: Introduction - A Life and Career in the Kitchen Chapter 2: The Professional Kitchen Chapter 3: Techniques and Basic Preparations Chapter 4: Les cuissons - The seven classic cooking methods Chapter 5: Technical and Fabrication sheets Glossary Index
About the Author
Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.
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The book has loads of photos! 17 photos just to cook a stuffed omelet (page 248 - 249), 14 photos to butterfly prawns (pg 296 - 298), 32 photos to prepare a sole fillet.
It aims at an elementary level (eg 17 pages on preparing different cuts of potatoes), so it may be too basic for many 'experienced' home cooks, especially if you dont mind too much if your potatoes are cut 'migonette', 'allumette', or 'paile'.
There is more information on fish, seafood, vegetables, but the meat section seems a bit lightweight in comparison. The last sections of the book are 'technical fabrication sheets for classic French preparations', including stocks and basic recipes to illustrate the techniques referred to in the rest of the book. From the Amazon book preview, I thought that most of the book followed this type of format, but it's only the last 50 pages of the 500 page book.
If you're irritated by French cookbooks with limited pictures, then this book could be a great complement for your other books. If you're a confident cook, or you dont mind if your tomatoes are seeded 'emondee' or 'videes' then this Foundational book may be too basic for you.
The Le Cordon Bleu has been training the best of the best in the art of French cuisine since 1895, and now you and I are privy to the tried-and-true techniques that made it the premiere culinary institute that it is today. You will learn the techniques they still teach their students: this is what makes French cooking, well...FRENCH!!
This book not only outlines the techniques, it's beautifully illustrated with step-by-step photos and recipes to help you learn: there's no way you can't succeed with this in your library!
Whether you are a culinary student, a home cook, or a serious foodie, this book should be in your library.
Supposing you want to make a sauce. First, you go to the chapter "Techniques and Basic Preparations". Then you go to the chapter "Technical Fabrication Sheets...". Then, for the actual recipe, go to the second book! (Which I still need to get).
If you really want to learn to cook, you need to use both books simultaneously. It would have made more sense to group all the info for one food together, from technique through recipe.
Also disappointing is the long list of various fish with no pictures to differentiate, and the list of spices and herbs with random photos only, no pics for ALL of them.
Less important perhaps is the confused editing of the "History and Evolution of French Cuisine" chapter.
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