Le Cordon Bleu at Home
Average customer rating: 4.5 out of 5 stars
  • TKMP excellent recipes, could be better book
  • A great introduction to French cooking
  • Technique Technique Technique
  • fab fab fab
  • Expands your culinary abilities.........
 Le Cordon Bleu at Home
Le Cordon Bleu
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

GeneralGeneral | Baking | Cooking, Food & Wine | Subjects | Books
GeneralGeneral | Cooking, Food & Wine | Subjects | Books
ReferenceReference | Cooking, Food & Wine | Subjects | Books
FrenchFrench | European | Regional & International | Cooking, Food & Wine | Subjects | Books
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  1. Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
  2. Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
  3. Le Cordon Bleu Complete Cook: Home Collection Le Cordon Bleu Complete Cook: Home Collection
  4. Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi
  5. Chocolate (Le Cordon Bleu Home Collection , Vol 8) Chocolate (Le Cordon Bleu Home Collection , Vol 8)

ASIN: 0688097502

Book Description

Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.

Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit.

"Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.

Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking.

Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

Customer Reviews:

4 out of 5 stars TKMP excellent recipes, could be better book.......2006-10-12

I found the recipes to be wonderful. It is organized by simple menus to complex menus. Try to make a different menu very week. It is great way to learn.

However, the pages of my book are falling out. The binding on the book is not the best in the world. As long as I don't loose my pages, I am still doing well.

peace

5 out of 5 stars A great introduction to French cooking.......2005-04-12

I would echo another reviewer who suggested that Julia Child's "The Way To Cook" is the ultimate learn-to-cook book, and her "Mastering the Art of French Cooking" is the ultimate learn-to-cook-French book, but this is a good introduction, too. I've been using this cookbook for years, even before I went through a Cordon Bleu culinary program here in the U.S. I'd also recommend getting the Cordon Bleu Practicial Techniques Book, which is excellent and has step-by-step photos of a lot of the techniques talked about in this book. My favorite practical book is probably La Varenne Practique. I've made about half of the recipes; if you follow the directions carefully, you usually learn something new and it's cheaper than going to Paris!

5 out of 5 stars Technique Technique Technique.......2004-08-07

Many think of cuisine as a creative art.
They see their favorite chefs tossing in a bit of this, a bit of that, and voila! A magnificent masterpiece!
Anyone who has put in the hours to learn an art of any kind, be it playing the piano, painting, or yes, cooking, knows: technique comes first.

What is technique? It is the efficient coordination of movements/actions, applied in a consistent way, to produce a desired effect. In cooking, it is trussing a chicken, chopping in various ways, creating a stock, simmering a sauce. It is creating your mise en place, understanding how long each step of a recipe takes.

As an avid home cook (a pure amateur), I heartily recommend this title from The Cordon Bleu. Using a progressive program of instruction, based on their own diploma program, it incorporates technique into a set of classic recipes. Techniques are developed and elaborated where necessary, and in graded steps. For example, a basic white (Bechamel) sauce can be embellished with cheese (Mornay).

The Cordon Bleu is known as a conservative bastion in the world of cooking. As such, I felt that some of the recipes are for dishes better placed in a museum than served at home, much less a restaurant. (A summer salad made with tomatoes, boiled carrots and cauliflower. Not my choice to serve at a dinner party. But the accompanying fresh mayonnaise recipe is fantastic!) And yet, even these add to the charm of the collection as a whole.

Le Cordon Bleu at Home is a one stop volume for classic French cooking, and is a great stepping stone for more advanced cookbooks, many of which assume a thorough knowledge of French techniques (e.g. the Charlie Trotter series).

5 out of 5 stars fab fab fab.......2003-03-01

The recipes in this book are amazing. I've been going thru each recipe one by one. Even the recipes that I thought I wouldn't like turned out to be a fab surprise. I've learnt so much abt cooking since I started the lessons. The book goes from easy to difficult recipes. This is definitely a good buy.

5 out of 5 stars Expands your culinary abilities................2002-02-28

Le Cordon Bleu at Home is an exciting book. It demonstrates classic French cooking techniques and menus accompanied by beautiful photography!! It is a step by step book arranged in lessons/chapters to be followed at your own pace. While not every menu item may be to your liking, there is enough variety that you can progress through this book to add to your culinary skills and interests. Learning the basics of classic French cooking is both interesting, entertaining and beneficial. This is a great book to learn and experiment with, for anyone who has a passion for food.
Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
Average customer rating: 5 out of 5 stars
  • Completely Satisfied
  • Gorgeous! Useful!
  • essentially....great!!
  • Beautiful and Useful
  • Detailed information on ingredients, equipment, & techniques
 Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
Le Cordon Bleu , and Carroll & Brown
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
ReferenceReference | Cooking, Food & Wine | Subjects | Books
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  1. Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
  2. Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi
  3. Le Cordon Bleu at Home Le Cordon Bleu at Home
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  5. Chocolate (Le Cordon Bleu Home Collection , Vol 8) Chocolate (Le Cordon Bleu Home Collection , Vol 8)

ASIN: 0471393487

Book Description

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.

Customer Reviews:

5 out of 5 stars Completely Satisfied.......2007-07-30

My order arrived very fast and was in excellent condition. The product was brand new as stated in the description. I am really pleased with my purchase.

5 out of 5 stars Gorgeous! Useful!.......2002-04-20

I've been looking for this book for ages although I didn't know it until I found it! It tells you all the basic information about nearly every possible ingredient and some basic prep info on most--how to truss poultry, scale fish, serve duck, cut and steam fruits and veggies, etc.. Also included is info about herbs and spices, different salad greens, oils, vinegars. So complete! It makes cooking seem very simple and has enabled me to experiment with confidence. And it's *beautifully* presented in full color--someone else said it could be a coffee table book and that person is absolutely right. My friends have been known to start paging through it if I leave it out. The only thing that might improve it is if there were a few actual recipes to try out--those who are looking for recipes will be disappointed as what Kitchen Essentials offers are more guidelines than recipes. I'm hoping that Le Cordon Bleu has or will put out a regular cookbook that will complement this wonderful book.

4 out of 5 stars essentially....great!!.......2002-02-28

This is a wonderful book for showing you how to do all the basic preparations that make cooking fun, delicious and successful. You can easily page back and forth to find the subjects that interest you. This is an essential reference book that is beautifully photographed, easy to follow, full of terrific information and covers a wide range of topics. Anyone who is striving to become a better cook, at home or professioonally will enjoy this book as a valuable asset.

5 out of 5 stars Beautiful and Useful.......2001-03-23

This book is a very useful reference; it tells you everything from how to tell when a tomato is perfect for eating to how to select a knife that will cut it perfectly. It is also stuning - it could be a coffee table book.

5 out of 5 stars Detailed information on ingredients, equipment, & techniques.......2001-01-27

Kitchen Essentials is a compendium of culinary instruction and creations from the famed French cooking school with detailed information on ingredients, equipment, terms, and techniques utilized by their instructor chefs. Wonderfully illustrated throughout with full-color photography, Kitchen Essentials is a superbly presented, very highly recommended, single volume course for elegant cooking that covers fish and shellfish, meats, poultry and game, dairy products, bean and grains, vegetables (including seaweed and sea vegetables), fruits and nuts, and flavorings (including pantry extras, sweeteners, chocolate, coffee and teas).
Professional Cooking (includes College Text and NRAEF Workbook w/Exam)
Average customer rating: 4.5 out of 5 stars
  • Lots of book with a heavy wieght!
  • good job
  • it always comes up with the food!
  • Chocolate Chip Cookie
  • This book helped me a great deal through all courses
 Professional Cooking (includes College Text and NRAEF Workbook w/Exam)
Wayne Gisslen , Mary Ellen Griffin , Le Cordon Bleu , and NRA Educational Foundation
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
ProfessionalProfessional | Professional Cooking | Cooking, Food & Wine | Subjects | Books
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  1. Professional Baking Professional Baking
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  5. Culinary Math Culinary Math

ASIN: 0471237477

Book Description

Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes

Customer Reviews:

4 out of 5 stars Lots of book with a heavy wieght!.......2005-10-24

Since this is a text book for me who is taking culinary classes at a local College, I am not really qualified except that I have worked with food for the past 6 years and love anything that will improve my cooking skills. This book has given me enough information into the science of how and why we do what we do in cooking. It is interesting reading, full of good information and the workbook is a must if taking classes. The only thing I can say negative about the book, is that it's not bedtime reading. Since I do drag it to bed with me and read for hours, I'm always looking for new positions to get into the make it more comfortable.

5 out of 5 stars good job.......2005-10-22

Delivery was made without any trouble or delay and book was well packed . Thank you very much

5 out of 5 stars it always comes up with the food!.......2004-12-21

As someone already mentioned, it's a pity you do not have a six star rating. This is probably the best cooking book, professional and other that I have come across. It's accurate and reliable, and mostly it seems to cover everything.
Every time I have needed a recipe,or any info regarding preparaation of a meal of any sort, i have found the answer in this book. i am amazed again and again as to how up to date it is, and how anything I might find in new trendy cook books and magazines, seem to have already been printed in this book.
i am always grateful to own it.

3 out of 5 stars Chocolate Chip Cookie.......2004-07-26

I followed the exact measurement of the chocolate chip cookie recipe and it turned out not so well, it's greasy and too soft.

5 out of 5 stars This book helped me a great deal through all courses.......2003-07-16

I am a culinary student and this book was a required purchase. It is very detailed and has great photos. I also love the questions at the end of each chapter, but unfortunately no answers. The baking section is very good too, but I was having a little bit of trouble getting through those particular courses. After buying the Study Guide for Baking and Study Guide for Advance Baking I was able to get a passing grade. It asks and answered all the questions I was looking for.
Le Cordon Bleu: Quick And Easy
Average customer rating: 5 out of 5 stars
  • Great French Food, Doable Every Day
  • A set of recipes which minimize shopping and prep times while retaining the classic French-flair cuisine features
  • Recipes for the rest of us
 Le Cordon Bleu: Quick And Easy
Jeni Wright , and Le Cordon Bleu Chefs
Manufacturer: Thunder Bay Press (CA)
ProductGroup: Book
Binding: Hardcover

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
GeneralGeneral | Quick & Easy | Cooking, Food & Wine | Subjects | Books
FrenchFrench | European | Regional & International | Cooking, Food & Wine | Subjects | Books
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  4. Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
  5. Le Cordon Bleu Home Collection: Sauces (Le Cordon Bleu Home Collection , Vol 7) Le Cordon Bleu Home Collection: Sauces (Le Cordon Bleu Home Collection , Vol 7)

ASIN: 1592231985

Book Description

Enjoy classic cuisine, made simple and healthful by the chefs of Le Cordon Bleu, the most famous culinary institute in the world. This beautiful book teaches how to apply classic French cooking techniques to updated recipes that are simple to prepare and lightened up for today's health-conscious home cook. Le Cordon Bleu Quick and Easy is the one-stop source for delicious, imaginative flavors from around the world. Step-by-step instructions, preparation times, and Chef's Tips-a feature that brings the voices of the famed Cordon Bleu instructors right into the home kitchen-accompany each of the recipes. Full-color photography is featured throughout.

Customer Reviews:

5 out of 5 stars Great French Food, Doable Every Day.......2006-03-21

This book is a combination of two earlier cookbooks: Le Cordon Bleu Quick Classics and Le Cordon Bleu Classic Light.

I love great food, and I like cooking, but I don't have the time (or desire) to spend too much time in the kitchen every day. This book offers the solution: easy recipes with run-of-the-mill ingredients, that taste absolutely great (so much better than takeout food and with not much more effort).

The book covers a lot of classics in easy and tasty recipes: Beef carpaccio, Chilli, Paella, Creole Jambalaya, Coq au Vin, and a personal favorite, Chicken Jalfrezi, just to name a few. Besides these, lots of recipes of less well-known, but equally tasty dishes!

Most of the recipes are accompanied by a picture of the dish on the opposite side, always a plus for any cookbook, and the index has entries for all ingredients.

I highly recommend this book for anyone who loves great food, but is not quite confident in the kitchen, or anyone who wants easy great recipes for everyday.

5 out of 5 stars A set of recipes which minimize shopping and prep times while retaining the classic French-flair cuisine features.......2005-09-07

Le Cordon Bleu is the most famous culinary arts institute in the world, offering courses in schools around the world: it's also famous for classic French dishes which typically require in-depth cooking skills and lots of time. Cooks who want the flavor without the prep hours will thus welcome Le Cordon Bleu Quick & Easy: a set of recipes which minimize shopping and prep times while retaining the classic French-flair cuisine features. From Pan-Fried Scallops with Mango and Salsa to Thai Chicken with Peppers, both French and international flavors blend in delicate sauces and spices. Blend in lovely color photos and you have a real winner.

5 out of 5 stars Recipes for the rest of us.......2005-07-22

I have tried many of the recipes in this book and the results have been amazingly good despite my limitations as a cook.

Once or twice a month I like to serve something other than the "same ol' same ol'", but I don't want to work too hard to get good results.

So far, no leftovers at all!
Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
Average customer rating: 5 out of 5 stars
  • Excellent
  • The ultimate cookbook
  • This book is GREAT!!!
  • I don't know who couldn't use this
  • every cook needs this!
 Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes
Le Cordon Bleu
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

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ASIN: 0688152066

Book Description

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.

Customer Reviews:

5 out of 5 stars Excellent.......2007-05-23

Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes

An excellent book, with easy to follow receipes and which allows you to see what the finish product should look like. Would recommend it to anyone.

5 out of 5 stars The ultimate cookbook .......2007-05-07

As an avid cookbook collector I have used this cookbook as a basic for many years. I purchased another one for a friend. He owns a restaurant and uses this tool everyday. This is my go to book to find anything! Great for beginners to advanced cooks.

5 out of 5 stars This book is GREAT!!!.......2007-02-01

If you would like to know some great techniques behind cooking then you should take a look at this book. In fact it inspired me so much, I have enrolled in a Le Cordon Bleu culinary school and will be earned a Associates degree in culinary arts that is certified by the Le Cordon Bleu program. This program has taught me even more indepth techniques for culinary arts.

All thanks to this book I will enjoy a lifetime of being a professionally trained chief.

5 out of 5 stars I don't know who couldn't use this.......2006-06-03

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

5 out of 5 stars every cook needs this!.......2006-04-29

In the three days that ive had this book ive cooked chocolate covered strawberrys, steak, salmon and smoothies. Big help, i got it at barnes and noble (sorry amazon) its about 50 at bn, so if you dont mind the wait definetly order it here. Anyways my foods 1 teacher looked a little surprised when all her "difficult" recipes took me a matter of minutes to prepare. She didnt say anything but gave me a nasty look. All thanks to this book! Thanks
Le Cordon Bleu Complete Cook: Home Collection
Average customer rating: 4.5 out of 5 stars
  • Wonderful help for the not so amateur cook
  • Holy Grail of French Cooking
  • impress your guests
  • Excellent CookBook
  • Outstanding & inspiring -- my favorite French cookbook!
 Le Cordon Bleu Complete Cook: Home Collection
France) Cordon Bleu (School : Paris , and Editors of Thunder Bay Press
Manufacturer: Thunder Bay Press (CA)
ProductGroup: Book
Binding: Hardcover

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
ReferenceReference | Cooking, Food & Wine | Subjects | Books
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  4. Le Cordon Bleu: Quick And Easy Le Cordon Bleu: Quick And Easy
  5. Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi

ASIN: 1571457151

Book Description

From the worlds most famous cooking school comes a comprehensive collection of fresh, modern recipes for any occasion. From simple dishes for home cooking to impressive dinner party fare, Le Cordon Bleu shares the secrets of their famous kitchens with an invaluable collection of recipes, all beautifully photographed, and offers inspiration for the successful home chef.

Customer Reviews:

5 out of 5 stars Wonderful help for the not so amateur cook.......2007-03-12

I'm a self taught professional cook who always looks for new creative ways to prepare meals. This book is full of traditional methods to broaden anyone's knowledge base. The full color pictures were wonderful and I don't buy a cookbook that doesn't have them. My book arrived earlier than was posted and it was a good shopping experience

5 out of 5 stars Holy Grail of French Cooking.......2005-09-26

Awesome Cookbook!!!! This should be in every serious cook's collection. Directions are easy to follow and there are pictures for every recipe. Bon Appetite !!

5 out of 5 stars impress your guests.......2005-08-03

How many cookbooks do you have on your shelves where you might cook just one or two recipes from the book, and the rest don't appeal? I am fussy about buying cookbooks since there are so many "free" recipes available through friends, magazines, newspapers and the Internet. But I have not regretted buying this one and I also bought a copy for my son, a francophile.

The roast quails with rice stuffing (page 215) initially looked daunting but the glossary gives step-by-step instructions on how to bone out a quail. Amazingly, it worked and I presented this dish recently to a dinner party of eight. I doubt I have ever served a more impressive looking course or one that tasted so superb. The sauce was to die for.

The poussin recipe in herb butter was also wonderful (my son served it to us one night and then I served it to guests, knowing in advance it would be great), as was the chicken en croute. So far I have not been disappointed with anything I've tried.


5 out of 5 stars Excellent CookBook.......2004-09-13

A classic must have!
All classic recipes that will impress your guests and yourself.
Very accureate and foolproof instruction, never failed with this book.

5 out of 5 stars Outstanding & inspiring -- my favorite French cookbook!.......2003-12-30

...Top reasons why I turn to this cookbook more than any other:

* The recipes WORK! And they are GREAT! Some recipes I've tried: Shrimp Bisque (amazingly, in comparison to a recipe I tried from Cook's Illustrated, the one here is a bit simpler AND tasted better!), Apple and Parsnip Soup (great Thanksgiving soup!), Duck Salad with Plum Dressing (if cooking this for appetizer, I would use a lot less duck breast than asked for in this recipe--7 oz per person is too much), Duck a l'orange (awesome! My guests loved it!), Cider Apple Chicken with Mushroom Sauce (delicious--I substituted regular brandy for Calvados, a French apple brandy which I couldn't find), Roast Pork with Prunes and Armagnac (truly a hit when I cooked it as the entree for Christmas), Pears Poached in Red Wine (better than a recipe I got from a class).

* Each and every recipe is beautifully illustrated with a picture of the dish. For me, the "occasional but serious home chef", the pictures inspire me and quickly give me an idea of what to create for the finished product. None of the other books have such beautiful pictures for every recipe.

* Each recipe comes with an estimate of Preparation Time and Total Cooking Time. This gives me a quick idea of how complicated the dish is gonna be. A word of caution though: the given times are for pros! When I first started cooking French, I found that I had to DOUBLE the times given in this book; now I add an extra 50%! However, on a relative scale, this feature is still helpful.

* It's mostly adjusted for ingredients available in USA (at least in Northern California) and terminology is mostly American.

Like Lindaýs review below, I think Adrianaýs review below is unfair--the book does state that it is a collection of Le Cordon Bleuýs best recipesý-thatýs one of the reasons I wanted it and do not have an issue with it being a ýcopycatý. Ultimately, I am grateful for this book because it has helped me create many successful menus and dinner parties. So much so that it compelled me to write my first review on Amazon.com! Bon Appetit!
Cordon Bleu Classic French Cookbook (Classic Cookbook)
Average customer rating: Not rated
    		Cordon Bleu Classic French Cookbook (Classic Cookbook)
    Le Cordon Bleu
    Manufacturer: Dorling Kindersley Publishers Ltd
    ProductGroup: Book
    Binding: Hardcover

    GeneralGeneral | Cooking, Food & Wine | Subjects | Books
    Regional & InternationalRegional & International | Cooking, Food & Wine | Subjects | Books | African | Asian | Canadian | Caribbean & West Indian | European | General | International | Latin American | Mexican | Middle Eastern | Native American | U.S. Regional
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    1. Mastering the Art of French Cooking, Volume One Mastering the Art of French Cooking, Volume One

    ASIN: 0751301426
    Hortalizas y ensaladas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
    Average customer rating: Not rated
      		Hortalizas y ensaladas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
      Jeni Wright , and Eric Treuille
      Manufacturer: Blume
      ProductGroup: Book
      Binding: Paperback

      GeneralGeneral | Cooking, Food & Wine | Subjects | Books
      Culinary Arts & TechniquesCulinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
      SaladsSalads | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books
      VegetablesVegetables | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books
      GeneralGeneral | Arts & Photography | Subjects | Books
      SpanishSpanish | Foreign Language Nonfiction | Nonfiction | Subjects | Books
      GeneralGeneral | Art | Arts & Photography | 4-for-3 Books Store | Stores | Books
      Culinary Arts & TechniquesCulinary Arts & Techniques | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
      GeneralGeneral | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
      VegetablesVegetables | Vegetables & Vegetarian | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
      SpanishSpanish | Foreign Language Nonfiction | Nonfiction | 4-for-3 Books Store | Stores | Books
      All 4-for-3 DealsAll 4-for-3 Deals | 4-for-3 Books Store | Stores | Books
      GeneralGeneral | Arte | Arte, arquitectura y fotografía | Libros en español | Formats | Books
      Artes Culinarios y TécnicasArtes Culinarios y Técnicas | Cocina | Libros en español | Formats | Books
      GeneralGeneral | Cocina | Libros en español | Formats | Books
      EnsaladasEnsaladas | Vegetales y Vegetariana | Cocina | Libros en español | Formats | Books
      VegetalesVegetales | Vegetales y Vegetariana | Cocina | Libros en español | Formats | Books
      No-FicciónNo-Ficción | Libros en español | Formats | Books | Automotriz | Ciencias Sociales | Crimen y Criminales | Educación | Estudios de la Mujer | Feriados | Filosofía | Gobierno | Hechos Verídicos | Planeamiento Urbano y Desarrollo | Política | Sucesos de Actualidad | Transportación
      Similar Items:
      1. Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
      2. Aves, caza y huevos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Aves, caza y huevos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
      3. Pescados y mariscos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Pescados y mariscos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
      4. Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
      5. Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series) Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series)

      ASIN: 8489396280

      Book Description

      Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.
      Con ilustraciones paso a paso, descubrirá recetas de los cocineros más prestigiosos, sus sugerencias, consejos, y sus trucos así cómo una extensa guía ilustrada de ingredientes. Esta serie se divide por los grupos de alimentos. Los siete títulos ofrecen una combinación exitosa de platos hermosamente decorados y sus técnicas para preparaciones culinarias, desde las más básicas hasta las recetas más complicados. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.

      Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
      Average customer rating: Not rated
        		Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
        Jeni Wright , and Eric Treuille
        Manufacturer: Blume
        ProductGroup: Book
        Binding: Paperback

        PastaPasta | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
        Sauces, Salsa & GarnishesSauces, Salsa & Garnishes | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
        Rice & GrainsRice & Grains | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
        GeneralGeneral | Cooking, Food & Wine | Subjects | Books
        Culinary Arts & TechniquesCulinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
        GeneralGeneral | Arts & Photography | Subjects | Books
        SpanishSpanish | Foreign Language Nonfiction | Nonfiction | Subjects | Books
        GeneralGeneral | Art | Arts & Photography | 4-for-3 Books Store | Stores | Books
        PastaPasta | Cooking by Ingredient | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
        Sauces, Salsa & GarnishesSauces, Salsa & Garnishes | Cooking by Ingredient | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
        Culinary Arts & TechniquesCulinary Arts & Techniques | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
        GeneralGeneral | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
        SpanishSpanish | Foreign Language Nonfiction | Nonfiction | 4-for-3 Books Store | Stores | Books
        All 4-for-3 DealsAll 4-for-3 Deals | 4-for-3 Books Store | Stores | Books
        GeneralGeneral | Arte | Arte, arquitectura y fotografía | Libros en español | Formats | Books
        Cocinando por tipo IngredienteCocinando por tipo Ingrediente | Cocina | Libros en español | Formats | Books | Carne, Ave y Mariscos | Frutas
        Artes Culinarios y TécnicasArtes Culinarios y Técnicas | Cocina | Libros en español | Formats | Books
        GeneralGeneral | Cocina | Libros en español | Formats | Books
        No-FicciónNo-Ficción | Libros en español | Formats | Books | Automotriz | Ciencias Sociales | Crimen y Criminales | Educación | Estudios de la Mujer | Feriados | Filosofía | Gobierno | Hechos Verídicos | Planeamiento Urbano y Desarrollo | Política | Sucesos de Actualidad | Transportación
        Similar Items:
        1. Aves, caza y huevos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Aves, caza y huevos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
        2. Hortalizas y ensaladas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Hortalizas y ensaladas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
        3. Pescados y mariscos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Pescados y mariscos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
        4. Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series) Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series)
        5. Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)

        ASIN: 8489396310

        Book Description

        Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

        Con ilustraciones paso a paso, descubrirá recetas de los cocineros más prestigiosos, sus sugerencias, consejos, y sus trucos así cómo una extensa guía ilustrada de ingredientes. Esta serie se divide por los grupos de alimentos. Los siente títulos ofrecen una combinación exitosa de platos hermosamente decorados y sus técnicas para preparaciones culinarias, desde las más básicas hasta las recetas más complicados. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.
        Le Cordon Bleu Home Collection: Tarts & Pastries (Le Cordon Bleu Home Collection , Vol 9)
        Average customer rating: Not rated
          		Le Cordon Bleu Home Collection: Tarts & Pastries (Le Cordon Bleu Home Collection , Vol 9)
          Le Cordon Bleu Chefs , and Tuttle Publishing
          Manufacturer: Periplus Editions
          ProductGroup: Book
          Binding: Hardcover

          DessertsDesserts | Baking | Cooking, Food & Wine | Subjects | Books
          GeneralGeneral | Baking | Cooking, Food & Wine | Subjects | Books
          PastryPastry | Baking | Cooking, Food & Wine | Subjects | Books
          PiesPies | Baking | Cooking, Food & Wine | Subjects | Books
          GeneralGeneral | Cooking, Food & Wine | Subjects | Books
          Similar Items:
          1. Chocolate (Le Cordon Bleu Home Collection , Vol 8) Chocolate (Le Cordon Bleu Home Collection , Vol 8)
          2. Quiches & Savories (Le Cordon Bleu Home Collection) Quiches & Savories (Le Cordon Bleu Home Collection)
          3. Finger Food (Le Cordon Bleu Home Collection, Vol 14) Finger Food (Le Cordon Bleu Home Collection, Vol 14)
          4. Brunch (Le Cordon Bleu Home Collection) Brunch (Le Cordon Bleu Home Collection)
          5. Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi

          ASIN: 9625934367

          Books:

          1. Lesley Herbert's Complete Book of Sugar Flowers
          2. Line by Line: How to Improve Your Own Writing
          3. Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvres, Meze, and More
          4. Louis Comfort Tiffany and Laurelton Hall: An Artist's Country Estate (Metropolitan Museum of Art Publications)
          5. Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
          6. Mastering the Art of French Cooking, Volume One
          7. McDonald's Happy Meal Toys in the U.S.A. (Schiffer Book for Collectors With Prices)
          8. My Life in France
          9. New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)
          10. Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food

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