Cuisine Foundations: The Chefs of Le Cordon Bleu - Hardcover

The Chefs Of Le Cordon Bleu

Hardcover

ISBN 10: 1435481372 ISBN 13: 9781435481374

Publisher: Delmar Cengage Learning, 2010

Synopsis

Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark book traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules Gouffé, Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians.

About this title

About the Author:

Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.

Review:

Chapter 1: Introduction - A Life and Career in the Kitchen Chapter 2: The Professional Kitchen Chapter 3: Techniques and Basic Preparations Chapter 4: Les cuissons - The seven classic cooking methods Chapter 5: Technical and Fabrication sheets Glossary Index

About this edition

• Publisher: Delmar Cengage Learning
• Publication date: 2010
• ISBN 10: 1435481372
• ISBN 13: 9781435481374
• Binding: Hardcover
• Edition number: 1
• Number of pages: 544