Le Cordon Bleu Complete Cooking Techniques Review

Le Cordon Bleu Complete Cooking Techniques
Jeni Wright & Eric Treuille
William Morrow & Company, Nov., 1997.
Hardcover, 352 pages.
ISBN: 0688152066.
Ordering information: Amazon.com.

Founded in 1895, Le Cordon Bleu of Paris is the world's most famous culinary academy.For the first time, beginning and intermediate cooks now have access to this multitude of techniques and tricks of the trade from this renowned culinary institute. Writer Jeni Wright and Chef Eric Treuille worked with the top chefs from Le Cordon Bleu to create an authoritative and comprehensive cooking guide. From the selection of the correct ingredients to the preparation of the classic dishes from France, Italy, Asia and the best of simple homecooked meals, this guide has it all.

Novice cooks and culinary professionals alike will find this an outstanding resource. Cooks will find everything from how to prepare their own pasta and breads, how to select and prepare chicken, fish and beef to creating perfect French pastries. A useful glossary, measurement charts and spice guide is also included. With easy to follow instructions for over 700 cooking techniques and over 2,000 color photos, this compendium is an indispensable reference for the kitchen.

Return to the January 1998 issue of The IWJ.