Le Cordon Bleu Culinary Arts School: Volumes 1-7
Cointreau, André / Le Cordon Bleu
'An astonishing achievement.' - Felicity Cloake, The Guardian Food QuarterlyThe techniques, recipes, and teachings of the globally renowned Culinary Arts and Hospitality Institute: in seven beautifully produced volumes with bespoke slipcase, perfect for gastronomy students, culinary professionals, and passionate home cooksAs the world's most prestigious culinary arts institute,...
Sinopsis
'An astonishing achievement.' - Felicity Cloake, The Guardian Food Quarterly
The techniques, recipes, and teachings of the globally renowned Culinary Arts and Hospitality Institute: in seven beautifully produced volumes with bespoke slipcase, perfect for gastronomy students, culinary professionals, and passionate home cooks
As the world's most prestigious culinary arts institute, Le Cordon Bleu is the ultimate destination for aspiring professionals who wish to learn from the masters of classical culinary techniques. Its roll call of alumni - from Julia Child to Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi - testifies to the gold standard authority of its education.
Le Cordon Bleu Culinary Arts School tells you all you need to know to succeed. In this seven-volume collection, Le Cordon Bleu distils world-class culinary mastery into practical, inspiring guidance, offering home cooks and professionals alike the opportunity to attend the fabled school from the comfort of their own kitchens.
Thoughtfully presented in a bespoke slipcase, the seven volumes of this unique and expansive collection cover Stocks, Sauces and Soups; Eggs and Dairy; Fish and Shellfish; Meat, Poultry, and Game; Vegetables, Grains, and Pulses; Pastry, Baking, Confectionery, and Desserts; and a final 'Kitchen Handbook' spanning equipment, tool maintenance, safety, glossaries of culinary techniques and French culinary terminology, weight conversions, and a full index of all the seven volumes.
Each volume begins with an introduction to the topic, explaining its significance in the context of culinary history and practice and outlining the key elements of the topics covered. In addition to comprehensive explanations and step-by-step photography of stand-alone techniques, such as how to properly prepare an artichoke, bone a fish, truss poultry, make a bouquet garni, poach an egg, etc., there are hundreds of classic and more contemporary recipes.
More than 770 recipes expand the reader's culinary repertoire, while simultaneously helping them to develop their overall ability, creativity, and culinary confidence. Step-by-step images illustrate specific technique - from how to make mayonnaise to laminating puff pastry .
From foundational techniques to exquisitely refined dishes, the contents of this expansive volume empower students, emerging professionals, and keen home cooks worldwide to cook with confidence, precision, and professional flair - making this an essential, lifelong kitchen investment.
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