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Product Description
Product Description
Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark book traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules Gouffé, Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians.
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
incredible flavour and knowledge,
By Marguarita-Angealina Hempel (Edmonton, Alberta Canada) - See all my reviews
This review is from: Le Cordon Bleu Cuisine Foundations (Hardcover)
What can I say but W0W, this book of foundations for professional type cooking is GREAT. This begins with terms, roles in a professional kitchen both historic and modern and what can I say SLICING..it goes from there to knife selection and then onto other seeminginly simple but actually very exacting kitchen methods. The book is filled with information, demonstratory photos and tips. It companions very well with Le Cordon Bleu Cuisine cookbook and has its share of recipe prep tips. IT IS NOT A COOKBOOK per se but a huge collection of cooking values and methods not to be missed. YOu can perfect your kitchen knowledge and skill with this book, if nothing else, this is GREAT... Bon appetite!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.2 out of 5 stars (5 customer reviews) 1 of 1 people found the following review helpful
5.0 out of 5 stars
A Culinary Students Bible!,
By C. Reid - Published on Amazon.com
This review is from: Le Cordon Bleu Cuisine Foundations (Hardcover)
I am a blogger and received this book for review and gave it a glowing recommendation.I am enrolled in a Hospitality/Food Service program at my college and my next class involves basic food prep. This semester I took Bakery Production and our textbook for the class has instructions along with recipes but its focused on teaching you. Le Cordon Bleu is known worldwide for creating amazing chefs. This book is an answer to requests by the students to have a reference that has it all and this book does. From teaching you every way to slide a carrot, to teaching you how to make a creme filling for eclairs it covers everything and its laid out just like my culinary class textbooks. The conversions are easy to read and understand. I showed these books to my advisor and he said that I got a really great book because it teaches, not just recipes. This is a must for any culinary student looking to have a good reference book in their collection!
4 of 6 people found the following review helpful
5.0 out of 5 stars
Translated French Cuisine!,
By Veritas in libris - Published on Amazon.com
This review is from: Le Cordon Bleu Cuisine Foundations (Hardcover)
Ever feel like chefs are speaking another language? Mis en place, chiffonade, julienne...? THEY ARE, especially when we're talking French cuisine. Le Cordon Bleu's "Cuisine Foundations" unlocks the door, and gives you the opportunity to step into the prestigious world of Le Cordon Bleu and French cuisine! It breaks everything down into a simple, easy-to-follow, step-by-step guide. Consider this your new best friend!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. 2 of 3 people found the following review helpful
3.0 out of 5 stars
Beautiful, but...,
By Apple Pie "Creedence" - Published on Amazon.com
This review is from: Le Cordon Bleu Cuisine Foundations (Hardcover)
This book is certainly beautiful, full of color photographs, but it doesn't make much sense.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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