Le Cordon Bleu Contemporary Cuisine

Book info: Le Cordon Bleu Contemporary Cuisine (Hardcover, 0 pages) – Delmar Cengage Learning, 2014. Language: English.

Le Cordon Bleu Cuisine Foundations Gift Package provides unprecedented access to Le Cordon Bleu's most treasured recipes and techniques. Authored by the Chefs of Le Cordon Bleu, this exclusive offer includes two cook books and the Le Cordon Bleu Paris official chef's tea towel. Beautifully packaged in a fabric wrapped Le Cordon Bleu box, it is a gift in and of itself. Included are the following three Le Cordon Bleu Cuisine Foundations is beautifully illustrated with nearly 2000 photographs, and designed to teach the secrets of this renowned culinary arts school. Focusing on techniques and recipes, it provides a foundation for perfecting the fundamentals--ranging from vegetable cuts to roux, stocks and sauces, to mise en place and preparation. Le Cordon Bleu Classic Recipes celebrates the techniques involved and the value of ingredients used in the featured 169 recipes, while also conveying the history and evolution of French culinary technique. Step-by-step photographs detail the essential techniques and basic preparations. Easy-to-use conversion charts provide a handy U.S./metric reference. Sidebars and notes throughout the book provide additional information from defining commonly used culinary terminology, to fun and interesting facts on a variety of culinary topics. The Chef's Tea Towel is the authentic tea towel used at Le Cordon Bleu Paris. Oversized, embroidered, and made of high-quality, 100% polished cotton, it is a staple of chefs around the world.Click on an image to download a PDF.Zucchini Tonnelet Fumet de Poisson The Grilling ProcessPotage Clamart Gazpacho Potage CultivateurLe Cordon Bleu is proud to present Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Cuisine Foundations Classic Recipes --a project that was two years in the making. We hope that these books will serve as useful culinary references at home or professionally. Le Cordon Bleu Cuisine Foundations is a compilation of culinary techniques with step-by-step photographs and explanations that allows the user to learn and practice cooking methods that have existed and been respected for more than three centuries. Though cooking has evolved over time with technological advances in cooking equipment, the techniques for food preparation have remained unchanged and fundamental to produce maximum flavor and consistent results. The companion book, Le Cordon Bleu Classic Recipes, features 169 carefully selected recipes by Le Cordon Bleu chefs that best exemplify the application of these techniques. Each recipe lists the specific techniques applied from Le Cordon Bleu Cuisine Foundations. As you master the techniques, you will learn to improvise--adjusting or adding new ingredients to develop simple variations of these carefully selected, timeless recipes. Le Cordon Bleu Cuisine Foundation books pay homage to the generations of chefs who have upheld and passed on their passion for cooking. From Taillevent to Ferran Adrià, these chefs represent the patrimony of l'art culinaire --the art of cooking. They are also a response to students and graduates worldwide who asked for a complete reference that would show and explain essential cooking techniques to become better cooks professionally or for their own enrichment. For more than a century Le Cordon Bleu has upheld the integrity and excellence of French culinary techniques. Students of all nationalities and all walks of life have come to join us in continuing to respect this legacy. Whether you are cooking for loved ones or for paying customers, we hope that you enjoy Le Cordon Bleu's Cuisine Foundations not only as a guide and reference, but as an inspiration. Amities gourmandes,André J. CointreauPresident, Le Cordon Bleu InternationalFor over a century, Le Cordon Bleu has been committed to tradition, excellence, and innovation in gastronomy, hospitality, and management. Through its team of over 80 master chefs, Le Cordon Bleu has passed on to generations of students a respect and legacy of l'art culinaire, the art of cooking, in its Classic Cycle programs in French culinary techniques. These techniques, codified over 300 years ago, are today applied to cuisines worldwide and inspire innovation in the sensorial, economic, technological, and scientific aspects of gastronomy. What began as a culinary journal in 1895 and then a culinary school in Paris, Le Cordon Bleu programs today are in 35 schools over 5 continents. The entrepreneurial spirit of Le Cordon Bleu extends its range of programs from short courses for culinary enthusiasts to MBA degrees in international hospitality management for industry professionals. The origin of the expression "Cordon Bleu" comes from the 1578 founding of the Order of the Knights of the Holy Spirit. Symbolizing this was a cross or medal which hung on a blue ribbon or a "cordon bleu." Due to the prestigious nature of this order and the feasts accompanying their ceremonies, the name "cordon bleu" eventually be...