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Le Cordon Bleu Cuisine Foundations: Classic Recipes Spiral-bound – Jun 1 2010

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Product Details

  • Spiral-bound: 224 pages
  • Publisher: Delmar Publishers Inc; 1 edition (June 1 2010)
  • Language: English
  • ISBN-10: 1435481380
  • ISBN-13: 978-1435481381
  • Product Dimensions: 2.5 x 25.4 x 27.9 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #151,485 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

About the Author

Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide while instilling its unique passion for the art of cuisine. Today, Le Cordon Bleu is the preeminent culinary arts educational experience worldwide; its very name is synonymous with culinary excellence.

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Most helpful customer reviews

Format: Spiral-bound Verified Purchase
Just wonderful great great details, nice photos I make 7 dishes in the book they came out nice every chef should have this book.
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Most Helpful Customer Reviews on (beta) 6 reviews
3 of 3 people found the following review helpful
Brilliant pictures, little above my skill level June 28 2011
By Rachel A. Flavin - Published on
Format: Paperback
The book is brilliant and would be great for someone with some culinary background. This book is not for the beginner.
3 of 4 people found the following review helpful
Systematic and artful approach to French cuisine July 27 2010
By Jaijai Phinyawat - Published on
Format: Paperback Verified Purchase
The book,Cuisine Foundations Classic Recipes, is very intuitive with systematic approach to French cuisine. Very convenient with tables and measurement both in US and Metric system. This book is filled with colorful and artistic pictures of each recipe. A great reference book, well worth the money.
Great recipes, if you have plenty of time for cooking! June 22 2013
By Vlad Trifa - Published on
Format: Paperback Verified Purchase
An excellent book, lots of traditional & "classics" recipes, written with much detail & care, but for serious cooks that can spend a few hours in the kitchen.

The only problem (or advantage, depends how you look at it) is that this is aimed for profesionnal cooks that have plenty of time, ingredients, and utensils in their hands. If you want to study & learn the basics of french cuisine and are ready to invest what it takes, then this is an excellent reference. But be warned that many recipes is written over 1-3 pages (very detailed step-by-step description with the politically correct - french - terms for each procedure). So a solid and generously illustrated reference if you want to learn how real restaurants cook do their trade!

If you're an amateur and would like to cook "real & serious food" at home, but don't have hours to carefully carve every piece of vegetable and create many stocks, sauces & such, then pick another book. The recipes in this one look delicious, and the book itself is great (lots of photographies, very interesting and relevant text), but I never cooked anything from this book yet (so can't comment on how these taste) simply because it seems that each recipe will take me 3 hours... and I always end up chosing something in another book that looks doable for a weekly dinner.

Maybe I'll do a coq au vin for my dad's birthday when I have a long weekend ahead? Maybe... Or when I'll retire?
5 of 8 people found the following review helpful
Julia Child, Julie Powel, and ME! French cuisine at your fingertips June 10 2010
By In Libris Veritas - Published on
Format: Paperback
Julia Child, Julie Powel, and now ME! This is French cuisine at its most accessible! 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 recipes that made it the premiere culinary institute that it is today!

This book not only outlines the techniques, it's beautifully illustrated with step-by-step photos: there's no way you can't succeed with this in your library! PLUS these recipes are what spawned the techniques the LCB chefs hone today: learning by doing is the best way to truly understand. The best part of this...learning by doing when you're talking food means you have dinner when you're done!

This needs to be on your kitchen counter!
Absolutely beautiful! I recommend the spiral bound version Feb. 20 2015
By Ashlee - Published on
Format: Spiral-bound
Absolutely beautiful! I recommend the spiral bound version. The pictures are stunning, easy to follow for any home cook. I highly recommend it.