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Wright, Jeni and Eric Treuille : Le Cordon Bleu Complete Cooking Techniques

Scranton, Pa.: William Morrow & Co., 1997.

4to. 351 pp. With this magnificent 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 finger-licking everyday chow or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu--this spiffy tome 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. Near fine in dust jacket.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. Near fine in dust jacket.

Wright, Jeni and Eric Treuille : Le Cordon Bleu Complete Cooking Techniques

New York: William Morrow, 1996.

First ed. 4to. 351 pp., illus. Near fine in dust jacket.

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