254mm
226mm

Format
Hardback

Extent
224 pages

Images
1100+ colour images

The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success.

Whether you are a newcomer to cooking, or an experienced cook, you need to know how to make the most of what’s available – both in your kitchen and on the supermarket shelves – as well as how to follow recipes successfully. This new book from the chefs of Le Cordon Bleu, the legendary cooking academy, covers an extensive range of familiar and exotic ingredients and the most effective ways of preparing and cooking them. It demonstrates all the tools and techniques necessary, and gives excellent buying advice. There’s a wide range of useful charts and tables detailing cooking times and methods, yield to serving ratios and volume equivalents plus sidebars that provide nutritional and storing information. Hundreds of specially taken photographs serve as a visual pictorial glossary that will inspire readers to make the most of what the world has to offer.

Contents include:
Batterie de cuisine • Cooking terms and techniques • Fish & shellfish • Poultry & game • Meat • Dairy products • Vegetables • Pulses & grains • Fruit & nuts • Flavourings

• Hundreds of ingredients both familiar and exotic
• Dozens of illustrated step-by-step cooking techniques
• 1000+ specially shot photographic images both step-by-step and still life
• Guidance from the most famous culinary institute in the world, an organisation that has trained some of the best contemporary chefs as well as thousands of ordinary cooks
• Essential nutritional, buying and storing information
• Charts and tables detailing cooking times and methods, weight equivalencies and yields

Le Cordon Bleu
For over 100 years, Le Cordon Bleu, the world’s most famous culinary academy, 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.