Le Cordon Bleu Culinary Arts School: Volumes 1-7 - Le Cordon Bleu & André Cointreau (Contributeur) - À PARAÎTRE

The techniques, recipes, and teachings of the renowned Institute of Culinary Arts and Hospitality: in seven beautifully produced volumes with a custom-made slipcase, perfect for gastronomy students, culinary professionals, and passionate home cooks.

The world's most prestigious culinary arts institute, Le Cordon Bleu is the ultimate destination for aspiring professionals who wish to learn classic culinary techniques from the masters. Its roster of alumni—from Julia Child to Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi—testifies to the gold-standard authority of its education.

Le Cordon Bleu culinary arts school tells you everything you need to know to succeed. In this seven-volume collection, Le Cordon Bleu distills world-class culinary mastery into practical and inspiring advice, giving home cooks and professionals alike the opportunity to attend the legendary school from the comfort of their own kitchens.

Carefully presented in a custom-made slipcase, the seven volumes of this unique and extensive collection cover stocks, sauces and soups, eggs and dairy products, fish and shellfish, meat, poultry and game, vegetables, grains and pulses, pastry, confectionery and desserts; and a final manual covering equipment, tool maintenance, safety, glossaries of technical and French terminology, weight conversions and a complete index of the seven volumes.

Each volume begins with an introduction to the subject, explaining its significance within the context of culinary history and practice and describing the key elements of the topics covered. In addition to comprehensive explanations and step-by-step photographs of individual techniques, such as how to properly prepare an artichoke, bone a fish, make a poultry farm, prepare a bouquet garni, poach an egg, etc., there are hundreds of classic and contemporary recipes.

Over 770 recipes expand the reader's culinary repertoire, while helping them develop their general skills, creativity, and culinary confidence. Step-by-step images illustrate specific techniques—from making mayonnaise to laminating puff pastry.

From basic techniques to exquisite refined dishes, the contents of this extensive volume enable students, emerging professionals, and amateur cooks worldwide to cook with confidence, precision, and professional style, making it an essential and lasting investment.

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