Free PDF Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes, by Jeni Wright

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Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes, by Jeni Wright

Free PDF Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes, by Jeni Wright

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From the Back Cover

All successful cooking - from the simplest to the most complex - depends on the careful selection and correct preparation of ingredients. Now, for the first time, the home cook and the culinary professional alike have at their fingertips over seven hundred illustrated cooking techniques in a clear and easy-to-follow format. Essential preparation and cooking skills, professional secrets, expert tricks of the trade, favorite recipes, and stunning finished dishes are shown in over two thousand original full-color photographs and explained in concise, informative text.

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Excerpt. © Reprinted by permission. All rights reserved.

Cheese Souffles Serves 4 These light-as-air cheese puffs are rightly called souffles, despite their unconventional sabayon-type base. They are served floating on a rich cheese cream, called a fondue after the French word for melt. 4 eggs, separated 1/2 cup dry white wine Salt and freshly ground pepper 4 oz. Parmesan cheese, freshly grated For the Fondue 3/4 cup heavy cream 4 oz. Gruyere or other easy-melting cheese, grated To Serve Snipped chives Freshly grated Parmesan cheese Put the egg yolks and wine in a large heatproof bowl set over a pan of gently simmering water (bain marie) and whisk them together until they reach the ribbon stage. Remove the bowl from the bain marie and whisk until the mixture is cool. In another bowl, whisk the egg whites until stiff. Fold the whites gently but thoroughly into the egg yolk mixture and add salt and pepper to taste. Bring the cream to the boil in a pan and stir in the Gruyere until melted and smooth. Pour into four shallow ovenproof dishes. Using two spoons, shape the egg mixture into quenelles and float on the fondue. Sprinkle each quenelle with one-quarter of the grated Parmesan. Bake at 350 F for 10 minutes or until the souffles are puffed up and golden brown. Serve at once, sprinkled with snipped chives, with grated Parmesan cheese handed separately. Alternative Flavorings *Replace the Gruyere with blue cheese. *Add a little rouille to the fondue. *Add freshly chopped herbs to the fondue. ---------------------------------------------------------- Gravlax In Sweden, they have perfected the art of salting fish to produce the famous gravlax. Use unskinned salmon fillets; once cured, store wrapped in the refrigerator for up to 2 days. 1. Lay two 2 lb. salmon fillets skin-side down in a shallow glass dish. Combine 5 tbsp. sea salt, 2/3 cup sugar and 2 tsp. crushed white peppercorns and sprinkle over the fish Sprinkle I large bunch of coarsely chopped dill evenly over the salt mixture. 2. Lay the uncoated fillet, skin-side up over the other. Place foil-covered cardboard over the fillets an weight it down. Refrigerate for 3 days, turning every 12 hours until the seasoning have penetrated the flesh. 3. To serve, separate the two fillets and cut each one crosswise on the diagonal into thin slices. Fan the slices out on individual plates and serve with lemon and dill, and a mustard and dill sauce.

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Product details

Hardcover: 352 pages

Publisher: William Morrow Cookbooks; Us ed. edition (November 1997)

Language: English

ISBN-10: 0688152066

ISBN-13: 978-0688152062

Product Dimensions:

9 x 1.2 x 11.2 inches

Shipping Weight: 3.8 pounds

Average Customer Review:

4.6 out of 5 stars

65 customer reviews

Amazon Best Sellers Rank:

#354,129 in Books (See Top 100 in Books)

The word "Complete" is an exaggeration... unless they mean that they make mention of all the cooking techniques. Its a basic overview, nothing is very thorough, nor complete. There's some "short-cuts" mentioned and fully explained, such as using a robo-coupe, while the actual culinary technique (from scratch and/or by hand) is barely explained... This is more of a coffee table book for Foodies, and not a cooking manual for Chefs, if you're a restaurant-worker, its a good-quick reference - not many recipes, just one or two for each process shown, however those processes are not really explained well, more of a reader's digest version of culinary-skills manual.

I've been cooking for a long time--it's my hobby and how I unwind. It's also the reason I need to diet constantly. That said, I thought my technique, spicing, presentation and meal combinations were mostly really good. A lot of them are, however, there have always been things I've seen in high-end cooking magazines or been served in restaurants and I have to ask myself, "How the heck did they do that?" Then there's the whole issue of stocks, meat, fish, shellfish and vegetable selections, as well as exotic fruits and how to prepare them that you find piecemeal in lots of books and when you need that information you have to see if you can remember which book it's in. Well, Le Cordon Bleu's Complete Cooking Techniques solves all that. In one thoughtfully arranged book, loaded with color photos and descriptions of how to do all the essential techniques and create interesting, appealing meals. In the three weeks I've had it, I've learned more than in months and years of slogging around to figure it out on my own. I've been in my kitchen more than anywhere else since it arrived and just love working with it. The most difficult thing about the book is not selecting too many recipes at once and overloading yourself, the refrigerator, and storage space in your kitchen. In fairness, I've got to say I've had some surprisingly successful results and I've also got to admit some dramatic, not-so-tasty outcomes as well. When I look back on the latter outcomes I go back to the book and sure enough can figure out what I missed, did wrong, out of sequence and so on. If you're a serious cook you know that cooking can be a humbling experience at times. This book will certainly lessen the frequency of those experiences. Every essential technique is here as are tons of sidebar tips you'd never think of. Really, it's wonderful. Yes, it's a large book, yes it's a bit pricey and it's really fair to say the value is packed from cover to cover. If you're a new cook, this is a wonderful book to start and stay with. You won't really need another book for a long time. If you master or simply become decent at what's presented here you'll quickly outperform your friends in the kitchen. If you've been cooking a long time this book will for sure have things you didn't know or could have done differently in a shorter amount of time. And for the long time cook, it won't be long before you start to integrate multiple techniques and ideas from all over the book into some amazing dishes. I cannot say enough about this book, so I'll just say if you don't have a copy it's like driving a car with two flat tires.

I was looking to learn basic cooking techniques and terms (i.e. types of cuts, what is searing, basting, etc) and this was a bit more advanced than that. But it is definitely a great cookbook.

I am beyond thrilled with this book. I started cooking shortly after I got married (had tons of new Le Crueset pots that needed to be used). I have purchased 5 or 10 cookbooks and I wish that i had started with this one instead. You will not need another!My only complaint (and it is small) is that the descriptions do not always match up with the photos in the first section of the book. This was particularly apparent in the discussion about knives (there are so many, I wish their were photo references for each one).Overall - excellent. An incredibly useful book. And I have made both the English custard and the Coq Au Vin - both were phenomenal!

Not being much of a cook but appreciating the process, the images and guidance through the basics of good cooking are beautifully laid out in this wonderful book!

I am married to a foodie who loves to cook, all self-trained, so it's always a challenge to find interesting gifts for him for the kitchen that he'll actually use and that I can actually surprise him with! He read this book cover-to-cover, every page, and learned so much; he really elevated his game in the kitchen, so it's a gift for me too!

Good instructional book for cooks and chefs alike. Lots of information and illustrations to make things easier.

Having been cooking for most of my adult life, and some of my childhood as well, I am well versed in many of the finer points of cooking and I totally found this to be one of the most amazing books I have come across. There is no lack of information about what this book covers and everything is very clear and right to the point. The pictures are very detailed and comprehensive.This book covers so many diffrent areas that I find it hard to believe that unless someone has been to culinary school, that there isn't something new they could learn from this book.If your just starting to take intrest in the culinary arts, this is a great place to start.If you are a veteran, its still a great book to pick up incase someone needs explaining that you can't do.Well worth the purchase

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Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes, by Jeni Wright PDF

Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes, by Jeni Wright PDF