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Le Cordon Bleu Complete Cookery Techniques
 
 

Le Cordon Bleu Complete Cookery Techniques (Hardcover)

by Jeni Wright (Author)
4.4 out of 5 stars See all reviews (5 customer reviews)

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Product details

  • Hardcover: 352 pages
  • Publisher: Cassell Illustrated (5 Jul 1999)
  • Language English
  • ISBN-10: 030434897X
  • ISBN-13: 978-0304348978
  • Average Customer Review: 4.4 out of 5 stars See all reviews (5 customer reviews)
  • Amazon.co.uk Sales Rank: 544,854 in Books (See Bestsellers in Books)
  • See Complete Table of Contents

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Product Description

Product Description
Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary.

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Customer Reviews

5 Reviews
5 star:
 (4)
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 (1)
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Average Customer Review
4.4 out of 5 stars (5 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
13 of 13 people found the following review helpful:
5.0 out of 5 stars Le Cordon Bleu Complete Cooking Techniques, 15 Jan 2003
By A Customer
This book is concise, informative, and easy to follow. The instructions are easy, and there are lots of illustrations showing the different steps. It has sections on equipment, vegetables, fruits, grains, dairy, salads, desserts, pasta, cakes, and more. It gives information on how to choose the best chicken, pear, and so forth. It offers different ways of cooking it as well as tricks of the trade. There is such a plethora of information in here that the novice will be astounded, and the gourmet will be satisfied.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars A great book - informative, readable and unintimidating, 15 Nov 2006
This book covers the areas that many don't - i.e. the techniques rather than just recipes. For example, it covers choosing of ingredients and methods of garnishing better than any other book that I have read. An unmissable book for the home cook or professional, including plenty of vegetarian ideas. One thing - if you are from the UK or Europe, MAKE SURE that you get the UK edition, as the US edition doesn't use metric measurements or terminology.
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5 of 6 people found the following review helpful:
5.0 out of 5 stars Great Easy Book, 8 Sep 1999
By A Customer
This is a great easy book to teach step by step what to do, with "Truc du Pro" that are small tricks that normally only good cooks know and no book teaches you. Simple things and very good pictures. Patricia
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Most Recent Customer Reviews

5.0 out of 5 stars Excellent
Clear, well illustrated and very informative; get the recipe companion book as well and you'll never need another cook book in your kitchen. I wouldn't be without them.
Published 3 months ago by Mr. P. Neame

2.0 out of 5 stars Not what I expected it to be
I wasn't really a "techniques" book in the way I expected so I returned it.
Published on 31 Dec 2004 by K. Raper

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