Le Cordon Bleu Complete Cook Home Collection

by Thunder Bay Press and Le Cordon Bleu

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1571457151
• ISBN13: 9781571457158
• Release Date: May 2002
• Publisher: Thunder Bay Press (CA)
• Length: 576 Pages
• Weight: 4.55 lbs.
• Dimensions: 1.4" x 8.6" x 10.3"

Customer Reviews

Wonderful help for the not so amateur cook

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

Holy Grail of French Cooking

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 !!

impress your guests

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.

Correcting a previous review

I am giving this 5 stars (I own it, and the recipes are actually within the reach of the home cook unlike the first Le Cordon Bleu cookbook I bought) partly to offset the "copycat" review of Adriana. It is clearly stated in at least two places that this is a collection of the best of the previous single-subject cookbooks, both in the Forward and on the back flap of the jacket. This is exactly the reason I bought it. I really like the fact that only the best have been included from all the previous books. It's not fair to imply that they were trying to pull a fast one on consumers when they made it clear what they were doing.