Download or read book In the Kitchen with Le Cordon Bleu written by Cordon Bleu and published by Cengage Learning. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It's like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!
Download or read book Le Cordon Bleu s Complete Cooking Techniques written by Le Cordon Bleu and published by Harper Collins. This book was released on 1997-11-05 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.
Download or read book The Sharper Your Knife the Less You Cry written by Kathleen Flinn and published by Penguin. This book was released on 2008-09-02 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: "...engaging, intelligent, and surprisingly suspenseful." —Elizabeth Gilbert, author of Eat, Pray, Love The unforgettable New York Times best-selling journey of self-discovery and finding one's true calling in life Kathleen Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder - until her boss eliminated her job. Instead of sulking, she took the opportunity to check out of the rat race for good - cashing in her savings, moving to Paris, and landing a spot at the venerable Le Cordon Blue cooking school. The Sharper Your Knife, the Less You Cry is the funny and inspiring account of her struggle in a stew of hot-tempered, chefs, competitive classmates, her own "wretchedly inadequate" French - and how she mastered the basics of French cuisine. Filled with rich, sensual details of her time in the kitchen - the ingredients, cooking techniques, wine, and more than two dozen recipes - and the vibrant sights and sounds of the markets, shops, and avenues of Paris, it is also a journey of self-discovery, transformation, and, ultimately, love.
Download or read book Le Cordon Bleu Cuisine Foundations written by Le Cordon Bleu and published by Cengage Learning. This book was released on 2010-05-27 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le Cordon Bleu Cuisine Foundations: Classic Recipes is designed to be a reference for food lovers and foodies alike. Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide, including Julia Child, while instilling its unique passion for the art of cuisine.
Download or read book The Cordon Bleu Cookbook written by Dione Lucas and published by . This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 350 recipes, from the founder of the Cordon Bleu cooking schools.
Download or read book Chocolate Bible 160 Recipes Explained by the Chefs of the Famous French Culinary School written by Le Cordon Bleu and published by Grub Street. This book was released on 2019-11-19 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Any of the 160 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate.
Download or read book Le Cordon Bleu Pastry School written by LE CORDON BLEU and published by . This book was released on 2018-09 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step--by--step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry. There are famous classics such as apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot soufflé with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, Taiwan.
Download or read book A Half Baked Idea written by Olivia Potts and published by Penguin UK. This book was released on 2019-07-25 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE FORTNUM & MASON'S DEBUT FOOD BOOK AWARD 'A tender and beautifully written tour-de-force on love, grief, hope and cake. If this is not the book of the summer, I will eat my wig. An absolute triumph' THE SECRET BARRISTER 'An utterly beautiful, moving, bittersweet book on love and loss. I loved it' DOLLY ALDERTON _____________________________________________________ When Olivia Potts was just twenty five, her mother died. Stricken with grief, she did something life changing and rather ridiculous: she gave up a high-flying legal career to study at the notoriously difficult Le Cordon Bleu, despite not being able to cook. No one ever told Olivia you couldn't bake your way to happiness - but could you? _______________________________________________ 'A brilliant, brave and beautiful book: funny and charming; utterly inspiring and life-affirming' Olivia Sudjic 'A heart-wrenching yet humorous portrayal of grief, a delicious collection of recipes, an inspirational tale of changing careers, and a feel good love story' Vogue 'Funny, sharp and sad. I laughed so much (and I cried)' Ella Risbridger, author of Midnight Chicken 'An honest, brave and funny account of what it is to love, to lose love and how to make macarons' Red
Download or read book Courses written by and published by . This book was released on 2009 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes and photographs of food prepared by Princess Cruises' chefs on various cruises.
Download or read book Cookies written by Pippa Cuthbert and published by . This book was released on 2013-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The delectable begins here. Whether you like your cookies in bars or rounds, crispy or chewy, healthful or decadent, Cookies! offers more than 80 irresistible recipes for satisfying your sweet tooth's every whim. Chocolate-lovers get their own chapter, as do kids. You'll also find the perfect pairings with coffee or tea, and a selection of dessert-time cookies when you need to impress. Other chapters include "Bars and oat cookies," and "Celebration cookies," as well as detailed instructions on cookie-making methods, ingredients, and equipment. Choose from: White chocolate and macadamia cookies Lemon and blueberry shortcake slices Gingerbread men Coconut date balls Pink peppercorn meringues A further chapter on "Icings and extras" provides the perfect finishing touches.
Download or read book Le Cordon Bleu Dessert Techniques written by Le Cordon Bleu and published by Harper Collins. This book was released on 1999-04-21 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts methods for success. Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte. After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.
Download or read book Sacre Cordon Bleu written by Michael Booth and published by Vintage Uk. This book was released on 2008 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his cookery books and, together with his young family, heads for a new life in Paris - reasoning that, if anyone can be trusted to make food complicated, it's the French. Embarking on the ultimate foodie's fantasy, he enrols at the world's most famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional cook. Along the way Booth shares the insider tips and secret techniques of classical cuisine. His odyssey takes him from trauma to triumph, ending in the white-hot heat of the Michelin-starred kitchen of the greatest chef in France.
Download or read book French Pastry Made Simple written by Molly Wilkinson and published by Page Street Publishing. This book was released on 2021-06-22 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A No-Fuss Guide to the Delicious Art of Pâtisserie Unleash your inner pastry chef with Molly Wilkinson’s approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations. Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you’re on your way to making dozens of iconic French treats. You’ll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman’s Chocolate Mousse, Profiteroles and Classic Mille-Feuilles, learn to assemble exquisite showstoppers such as Croquembouche and Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry.
Download or read book Nikkei Cuisine written by Luiz Hara and published by Jacqui Small. This book was released on 2015-10-22 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert Adria. This stunningly photographed cookbook includes 100 Nikkei recipes, including 10 contributed recipes from top Nikkei chefs from around the world such as celebrated chefs Toshiro Konishi and Mitsuharu Tsumura ('Micha') from Peru, Tsuyoshi Murakami from Brazil, Jorge Munoz & Kioko Li of Pakta in Barcelona and Jordan Sclare & Michael Paul of Chotto Matte in London. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.
Download or read book My Life in France written by Julia Child and published by Anchor. This book was released on 2006-04-04 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Download or read book The Wisdom of the Chinese Kitchen written by Grace Young and published by Simon and Schuster. This book was released on 1999-05-05 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here are 140 classic Cantonese recipes--handed down with their importance to health and prosperity. of color photos and 35 b&w photos. 2-color throughout.
Download or read book Bistronomy written by Katrina Meynink and published by Allen & Unwin. This book was released on 2014-09-01 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new wave of cuisine represented by the bistronomy movement is led by young chefs who create phenomenally clever food without the pomp and circumstance of high-end restaurants. This is haute cuisine for the people -- served in convivial surrounds, where food and community, rather than the thread count of the tablecloth, are what matters. Through recipes and accompanying narrative, this energy-filled book cpatures the vital elements of bistronomy: the democratic spirit of generous, affordable hospitality, together with the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by offering more than 100 recipes generously contributed by thirty Australian and international chefs.
