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Le Cordon Bleu Cuisine Foundations Hardcover – Apr 21 2010

5.0 out of 5 stars 1 customer review

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  • Le Cordon Bleu Cuisine Foundations
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  • Le Cordon Bleu Cuisine Foundations: Classic Recipes
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Product Details

  • Hardcover: 512 pages
  • Publisher: Delmar Publishers Inc; 1 edition (April 21 2010)
  • Language: English
  • ISBN-10: 1435481372
  • ISBN-13: 978-1435481374
  • Product Dimensions: 28.6 x 23.4 x 3.1 cm
  • Shipping Weight: 1.8 Kg
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #214,624 in Books (See Top 100 in Books)
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Product Description


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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Top Customer Reviews

Format: 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: HASH(0xa758af90) out of 5 stars 16 reviews
8 of 8 people found the following review helpful
HASH(0xa77465e8) out of 5 stars Great foundation, lots of photos June 21 2011
By M. Aiken - Published on Amazon.com
Format: Hardcover Verified Purchase
I bought this book second hand through Amazon. The book had some minor highlighting through it, which I dont mind.

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.
8 of 9 people found the following review helpful
HASH(0xa75f1ba0) out of 5 stars Good for what it is July 16 2011
By ArizonaGuys - Published on Amazon.com
Format: Hardcover Verified Purchase
This is a book on how to mince, dice, chop, etc in the French way. It has beautiful, detailed photos of every thing it covers, like 16 detailed photos of Masquage (if you are like me and did not know what that is, then buy the book)and about thirty pictures of cabbage, and twenty of making sole meuniere, and that does not include the pictures of how to bone the sole. Very much a text book for a student who is studying to cook in the clasic French way. After all how many of need to know more than six different ways to chop an onion, carrot, etc. Fun to look through however maybe a little too much detail for even the serious home cook. Very technical, after looking through it, I was almost expecting a quiz at end. There are no recipes in the whole book that are just stand along recipes, all are foundations (as title states) or starting points for other recipes. It is just what the title says it is. Not unhappy at all that I purchased it but it is for a serious cook who has, or wants, a very well equipped kitchen.
9 of 11 people found the following review helpful
HASH(0xa75f1b70) out of 5 stars Translated French Cuisine! June 10 2010
By In Libris Veritas - Published on Amazon.com
Format: 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.
8 of 10 people found the following review helpful
HASH(0xa7a3c078) out of 5 stars Beautiful, but... Dec 4 2010
By Apple Pie - Published on Amazon.com
Format: 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.
4 of 5 people found the following review helpful
HASH(0xa7a3c36c) out of 5 stars A Culinary Students Bible! Oct. 17 2010
By C. Reid - Published on Amazon.com
Format: 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!