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Le Cordon Bleu Cuisine Foundations
The Chefs of Le Cordon Bleu
[PDF.zs14] Le Cordon Bleu Cuisine Foundations
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| #902580 in Books | 2010-04-21 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 1.21 x9.22 x11.26l,4.00 | File type: PDF | 544 pages | Inside the Book: Sample Techniques | Top Ten Culinary Mistakes | History of Le Cordon Bleu | Top Ten Most Popular/Impactful Culinary Tricks | Open Letter from the President of Le Cordon Bleu||0 of 0 people found the following review helpful.| One of the Best basic Chef manuals available.|By JL|Unlike the Le Cordon Bleu Chef Manual - the Cuisine Foundations is just that, it is actually a foundational chef's textbook - And it is awesome - very thorough, concise without cutting corners, it has some excellent photos of process and precise explanations without being wordy. Refers to original French cuisine preparatory te||Chapter 1: Introduction - A Life and Career in the Kitchen Chapter 2: The Professional Kitchen Chapter 3: Techniques and Basic Preparations Chapter 4: Les cuissons - The seven classic cooking methods Chapter 5: Technical and Fabrication sheets Glossary Index
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...
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