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Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates Over 700 Illustrated Techniques With 2,000 Photos And 200 Recipe

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.

Hardcover: 352 pages

Publisher: William Morrow Cookbooks; Us ed. edition (November 1997)

Language: English

ISBN-10: 0688152066

ISBN-13: 978-0688152062

Product Dimensions: 1.2 x 9 x 11.2 inches

Shipping Weight: 3.8 pounds

Average Customer Review: 4.7 out of 5 stars  See all reviews (63 customer reviews)

Best Sellers Rank: #148,738 in Books (See Top 100 in Books) #82 in Books > Cookbooks, Food & Wine > Professional Cooking #145 in Books > Cookbooks, Food & Wine > Regional & International > European > French #249 in Books > Reference > Encyclopedias & Subject Guides > Cooking

It seems like every book gets a review by at least one person that it's lacking and not for the professional chef. I think most books aren't designed for the professional chef, because if you are a professional chef you should already know all of these techniques and not have to reference a book. Most all books you'll find are written for home cooks that want to cook a great tasting and great looking meal for their family and friends. And in order to do that, it really helps to know the correct techniques and have a good taste for food. I have dozens of cooking books. Many will give you their fancy or wierd rendition of something like lasagna where they put carrots or some other wierd thing in it. I honestly don't think most of those types of books are worth buying, you'll get a few good recipes and the rest of the book could be thrown away.For any home cook wanting to make great home meals for their friends or family, this is the book I'd recommend starting off with. It's all about demonstrating the techniques. There aren't many recipes in this book, so if you're looking for recipes this isn't the book. This book is chocked full of tons of pictures, helping to illustrate every technique very well. Many people have mentioned Julia Child's book "The Way to Cook". It is a great book, but it doesn't do as good of a job illustrating the techniques. It will show pictures for one or two steps out of the 7 or 8 steps and just explain the rest of the steps in a paragraph. This book will show pictures for basically every step. I like that much better. "The Way to Cook" has more recipes and some of the equipment Julia mentions is a little dated, but does the job. Keep in mind "The Way to Cook" was published in 1989.

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