276mm
216mm

Format
Hardback

Extent
352 pages

Ilustrations
2000+

All successful cooking – from the simplest to the most complex – depends on the careful selection and correct preparation of ingredients. Now, the home cook and culinary professional alike have at their fingertips over 700 illustrated cooking techniques in a clear, easy-to-follow format. Top chefs from Le Cordon Bleu, the world’s most famous culinary institute, have a compiled a unique reference guide to an unsurpassed range of ingredients and techniques from all over the world. Here you will not only find demonstrated the essential techniques practised for centuries by culinary experts but all the professional secrets and expert tricks of the trade engaged in by chefs celebrated today. Having mastered the techniques, not only will you be able to create the best-loved dishes of plain home cooking but all the classic recipes from France, Italy and Asia. To inspire your culinary adventures, the book also includes dozens of Le Cordon Bleu’s signature recipes.

Contents include:
• Batterie de cuisine • Stocks and soups • Eggs, cheese & cream • Fish & shellfish • Poultry & game • Meat • Vegetables & salads • Pulses, grains & nuts • Pasta • Sauces & dressings • Bread & yeast cookery • Fruits • Desserts • Pastry • Cakes & biscuits • General information • Glossary

Le Cordon Bleu is the world’s most famous culinary academy. For over 100 years, Le Cordon Bleu has taught home cooks and culinary professionals to master cuisine and pastry techniques through the many courses given at its schools and its associated cookery books. Once Le Cordon Bleu skills are mastered, even the beginning cook can successfully prepare any recipe from the world’s cuisine and present it attractively. The London branch of Le Cordon Bleu has trained some of the world’s best-known cooks.