The Cordon Bleu Cook Book - 1975

From the hallowed kitchens of the world's most prestigious culinary institute comes this definitive collection of classic French techniques and recipes. Dione Lucas, drawing upon the rich tradition of Le Cordon Bleu, has crafted an indispensable guide that transforms the secrets of professional French cuisine into accessible methods for the home cook. This elegant volume takes readers on a culinary journey through the essential foundations of French cooking—from perfect sauces and stocks to delicate pastries and sophisticated entrées. Lucas demystifies complex techniques with clear, step-by-step instructions and insightful tips gathered from generations of master chefs. Each recipe has been carefully tested and adapted for the modern kitchen without compromising authentic flavors or traditional methods. Whether you're an aspiring chef or an enthusiastic home cook looking to elevate your skills, Lucas' authoritative yet approachable guidance makes the refined art of French cooking achievable for all. "The Cordon Bleu Cook Book" stands as both a practical manual and a timeless culinary reference that will inspire confidence and creativity in your kitchen for years to come. - The Cordon Bleu Cook Book - Dione Lucas. Drawings by Phoebe Nicol. Published 1975, Little, Brown and Company, Boston. Hardcover. Approx. 6.5x9.5in. 322 pp. In good vintage condition.