Le Cordon Bleu Cuisine Foundations Cookbook Textbook, French Cooking, 530 pages

Are you an aspiring chef or want to improve your skills?If you have always wanted to know how to properly prepare Bernaise or Hollandaise Sauce, cut vegetables in various styles and use a knife like a pro, this book will show you how. This cookbook is more of a textbook building on basics from culinary school. How to: 1. Prepare fruit & vegetables showing knife skills 2. Use classic cooking methods including sauces - bechamel, hollandaise, bearnaise 3. Mix pasta dough 4. Prepare pastries and fillings 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. Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark book traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules Gouffe, Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians. Good condition previous library book