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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.
Features:
- The definitive and authoritative word on classic French culinary techniques and cuisine, together with the modern interpretation of these traditional preparations — from the French and Le Cordon Bleu master chefs who have trained today’s outstanding chefs worldwide.
- Examines the critical elements of the professional kitchen — from knives, appliances, and cooking equipment to preparing your mise-en-place.
- Nearly 2,000 photographs illustrate in fine, step-by-step detail the essential techniques and basic preparations of French cuisine and finished recipes using these techniques.
- Presents technical and fabrication sheets for preparations that best exemplify the techniques —together with their methodology, variation, and derivative recipes.
- An artfully designed package celebrates in illustration and photography both tradition and contemporary trends in French cuisine.
- Le Cordon Bleu Classic Recipes (available separately) showcases more than 160 classic dishes whose preparation puts the techniques demonstrated to practical use.
