Cover image for Le Cordon Bleu kitchen essentials : The complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu
Title:
Le Cordon Bleu kitchen essentials : The complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu
Author:
Cordon bleu (School : Paris, France)
Publication Information:
New York NY : John Wiley and Sons, Inc., [2001]

©2001
Physical Description:
256 pages : color illustrations ; 27 cm
Language:
Russian
ISBN:
9780471393481
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX652 .C747 2001 Adult Non-Fiction Central Closed Stacks-Oversize
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Summary

Summary

A concise, colorful resource for both the novice cook and experienced chef

This comprehensive, highly illustrated book is chock-full of enlightening and eye-opening culinary information, covering a vast range of topics that teach readers what they need to know to be successful in the kitchen--from cooking techniques and equipment to essential ingredients. Le Cordon Bleu Kitchen Essentials offers expert guidance on everything from choosing pots and pans to deboning poultry to storing ingredients--as well as logical solutions to common mistakes. The easy-to-follow text, clearly defined terms, and uncommonly helpful tips make this reference a must-have for all modern kitchens. It demonstrates techniques with 1,100 step-by-step color photographs. Plus, the book outlines the vast range of equipment, along with buying tips and cleaning and care information. Le Cordon Bleu Kitchen Essentials illustrates the cleaning and preparation of food, as well as cooking times and features classic recipes to teach the principal uses of each ingredient.

Le Cordon Bleu provides expert training in cuisine, pastry, and baking. Through its six schools, a student body of over fifty nationalities, and a distinguished team of thirty international Master Chefs, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts.


Table of Contents

Essential know-how
Batterie De Cuisine
Cooking Terms and Techniques
Ingredients
Fish and Shellfish
Meat
Poultry and Game
Dairy Products
Beans and Grains
Vegetables
Fruits and Nuts
Flavorings
Index
Acknowledgments

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