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Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes Hardcover – November 1, 1997

by Jeni Wright (Author), Le Cordon Bleu Chefs (Author)
4.6 4.6 out of 5 stars 254 ratings
See all formats and editions
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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.

Previous page
  1. Print length
    352 pages
  2. Language
    English
  3. Publisher
    William Morrow Cookbooks
  4. Publication date
    November 1, 1997
  5. Dimensions
    9 x 1.25 x 11.25 inches
  6. ISBN-10
    0688152066
  7. ISBN-13
    978-0688152062
  8. See all details
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Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

Cheese Souffles

Serves 4

These light-as-air cheese puffs are rightly called souffles, despite their unconventional sabayon-type base. They are served floating on a rich cheese cream, called a fondue after the French word for melt.

4 eggs, separated
1/2 cup dry white wine
Salt and freshly ground pepper
4 oz. Parmesan cheese, freshly grated

For the Fondue

3/4 cup heavy cream 4 oz. Gruyere or other easy-melting cheese, grated

To Serve

Snipped chives
Freshly grated Parmesan cheese

Put the egg yolks and wine in a large heatproof bowl set over a pan of gently simmering water (bain marie) and whisk them together until they reach the ribbon stage. Remove the bowl from the bain marie and whisk until the mixture is cool.

In another bowl, whisk the egg whites until stiff. Fold the whites gently but thoroughly into the egg yolk mixture and add salt and pepper to taste.

Bring the cream to the boil in a pan and stir in the Gruyere until melted and smooth. Pour into four shallow ovenproof dishes.

Using two spoons, shape the egg mixture into quenelles and float on the fondue. Sprinkle each quenelle with one-quarter of the grated Parmesan. Bake at 350 F for 10 minutes or until the souffles are puffed up and golden brown. Serve at once, sprinkled with snipped chives, with grated Parmesan cheese handed separately.

Alternative Flavorings

*Replace the Gruyere with blue cheese.
*Add a little rouille to the fondue.
*Add freshly chopped herbs to the fondue.

----------------------------------------------------------

Gravlax

In Sweden, they have perfected the art of salting fish to produce the famous gravlax. Use unskinned salmon fillets; once cured, store wrapped in the refrigerator for up to 2 days.

1. Lay two 2 lb. salmon fillets skin-side down in a shallow glass dish. Combine 5 tbsp. sea salt, 2/3 cup sugar and 2 tsp. crushed white peppercorns and sprinkle over the fish Sprinkle I large bunch of coarsely chopped dill evenly over the salt mixture.

2. Lay the uncoated fillet, skin-side up over the other. Place foil-covered cardboard over the fillets an weight it down. Refrigerate for 3 days, turning every 12 hours until the seasoning have penetrated the flesh.

3. To serve, separate the two fillets and cut each one crosswise on the diagonal into thin slices. Fan the slices out on individual plates and serve with lemon and dill, and a mustard and dill sauce.

Product details

  • Publisher ‏ : ‎ William Morrow Cookbooks; First Edition (November 1, 1997)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 352 pages
  • ISBN-10 ‏ : ‎ 0688152066
  • ISBN-13 ‏ : ‎ 978-0688152062
  • Item Weight ‏ : ‎ 3.72 pounds
  • Dimensions ‏ : ‎ 9 x 1.25 x 11.25 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 254 ratings

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  1. Eric Treuille

    Eric Treuille

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  2. Jeni Wright

    Jeni Wright

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
254 global ratings

Top reviews from the United States

Thorne Hamstring
5.0 out of 5 stars The Best Damn Cookbook I've Ever Owned
Reviewed in the United States on May 25, 2013
Verified Purchase
I've been cooking for a long time--it's my hobby and how I unwind. It's also the reason I need to diet constantly. That said, I thought my technique, spicing, presentation and meal combinations were mostly really good. A lot of them are, however, there have always been things I've seen in high-end cooking magazines or been served in restaurants and I have to ask myself, "How the heck did they do that?" Then there's the whole issue of stocks, meat, fish, shellfish and vegetable selections, as well as exotic fruits and how to prepare them that you find piecemeal in lots of books and when you need that information you have to see if you can remember which book it's in. Well, Le Cordon Bleu's Complete Cooking Techniques solves all that. In one thoughtfully arranged book, loaded with color photos and descriptions of how to do all the essential techniques and create interesting, appealing meals. In the three weeks I've had it, I've learned more than in months and years of slogging around to figure it out on my own. I've been in my kitchen more than anywhere else since it arrived and just love working with it. The most difficult thing about the book is not selecting too many recipes at once and overloading yourself, the refrigerator, and storage space in your kitchen. In fairness, I've got to say I've had some surprisingly successful results and I've also got to admit some dramatic, not-so-tasty outcomes as well. When I look back on the latter outcomes I go back to the book and sure enough can figure out what I missed, did wrong, out of sequence and so on. If you're a serious cook you know that cooking can be a humbling experience at times. This book will certainly lessen the frequency of those experiences. Every essential technique is here as are tons of sidebar tips you'd never think of. Really, it's wonderful. Yes, it's a large book, yes it's a bit pricey and it's really fair to say the value is packed from cover to cover. If you're a new cook, this is a wonderful book to start and stay with. You won't really need another book for a long time. If you master or simply become decent at what's presented here you'll quickly outperform your friends in the kitchen. If you've been cooking a long time this book will for sure have things you didn't know or could have done differently in a shorter amount of time. And for the long time cook, it won't be long before you start to integrate multiple techniques and ideas from all over the book into some amazing dishes. I cannot say enough about this book, so I'll just say if you don't have a copy it's like driving a car with two flat tires.
9 people found this helpful
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A. Westley
5.0 out of 5 stars I don't know who couldn't use this
Reviewed in the United States on June 3, 2006
Verified Purchase
Having been cooking for most of my adult life, and some of my childhood as well, I am well versed in many of the finer points of cooking and I totally found this to be one of the most amazing books I have come across. There is no lack of information about what this book covers and everything is very clear and right to the point. The pictures are very detailed and comprehensive.

This book covers so many diffrent areas that I find it hard to believe that unless someone has been to culinary school, that there isn't something new they could learn from this book.

If your just starting to take intrest in the culinary arts, this is a great place to start.

If you are a veteran, its still a great book to pick up incase someone needs explaining that you can't do.

Well worth the purchase
11 people found this helpful
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JDavis
5.0 out of 5 stars I finally found the most amazing cookbook, with photos and techniques
Reviewed in the United States on December 16, 2009
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I am beyond thrilled with this book. I started cooking shortly after I got married (had tons of new Le Crueset pots that needed to be used). I have purchased 5 or 10 cookbooks and I wish that i had started with this one instead. You will not need another!

My only complaint (and it is small) is that the descriptions do not always match up with the photos in the first section of the book. This was particularly apparent in the discussion about knives (there are so many, I wish their were photo references for each one).

Overall - excellent. An incredibly useful book. And I have made both the English custard and the Coq Au Vin - both were phenomenal!
3 people found this helpful
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Antonio Garcia
4.0 out of 5 stars A good book for sauces
Reviewed in the United States on September 17, 2021
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Very helpful for creating sauces from scratch
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Charlotte Flanagan
5.0 out of 5 stars Indispensable Indeed
Reviewed in the United States on March 10, 2020
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I got this as a birthday gift for my husband, who loves cooking. He calls this book his 'cooking bible' and sings its praise to anyone who will listen. If you or someone you know is passionate about cooking, definitely consider this book!
Even though I got mine second-hand, it was still in very good condition.
One person found this helpful
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mEtApHoRiK
5.0 out of 5 stars Nice book despite the issues...
Reviewed in the United States on February 25, 2021
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This book took a while to get here and when it did it was all wet. Very nice book though.
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Annacat
5.0 out of 5 stars Great for beginners and well-seasoned cooks
Reviewed in the United States on December 21, 2012
Verified Purchase
I bought this book for my daughter who is learning to cook on her own. The best part is that it teaches the best methods in order to bring out the best in the foods you are cooking. It explains cuts of meats/poultry, how to choose them, and how to cook them. I find this book really informative even after decades of cooking on my own and find it has improved the dishes I have been making for years. Fun to read.
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Just Jackie
5.0 out of 5 stars Essential For The Inexperienced or Home Cook
Reviewed in the United States on January 19, 2016
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Cookbooks for me are things you buy and put in a bookshelf. This one is actually useful. Have referred to it repeatedly in just the few days I have owned it. Learning the proper techniques and general principles is much more important than following a recipe. It opens your ability to cook "on your own" and be inventive. I'm really glad I bought this.
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Top reviews from other countries

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Jade Nguyen
5.0 out of 5 stars Perfect condition
Reviewed in Canada on November 30, 2018
Verified Purchase
Oh my gosh. i bought a used one. It came crystally new with a very affordable price of $30 for a great book. Love it.
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Catherine E. C. Hammond
5.0 out of 5 stars Response. Condition. Price.
Reviewed in the United Kingdom on December 19, 2019
Verified Purchase
The book arrived within the promised time and is in perfect, if not pristine, condition.
Frankly, that wouldn’t have bothered me that much - as I expect cookery books (mine!) to be well thumbed and splotched with the reside of triumphs and the occasional DISASTER.
It is a much hankered after gem and, after time in my kitchen, probably won’t look the same. Alas.
One person found this helpful
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Leandro Batista
5.0 out of 5 stars Excellent book
Reviewed in France on April 23, 2019
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Great book. Essential for those who wants to dig in tge art of cuisine. Great delivery service.
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synthdemos
5.0 out of 5 stars Un libro indispensable
Reviewed in Spain on August 9, 2017
Verified Purchase
Este libro hace un repaso, producto a producto, de diversas técnicas de cocina. El libro es adecuado tanto para el que se inicia como para cocineros más experimentados. Muy orientado a la cocina francesa, y en algunos puntos se queda corto, pero es normal ya que abarca un gran número de tecnicas y productos. Recomendable.
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garnet84
5.0 out of 5 stars わかりやすい
Reviewed in Japan on April 23, 2006
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英語読めないんですが、 この本は絵が多くてそれだけでも大方内容がわかる。
しかも裁き方から作りかたまで丁寧に書いてる。
若干あちらの表現に?なところはあるが、それでも十分すぎるレシピ
半分基礎だらけと言う感もするが、バスタから全て仕込むというのは凄い!
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