Le Cordon Bleu complete cooking techniques
Author(s)
Bibliographic Information
Le Cordon Bleu complete cooking techniques
Cassel, 1996
Description and Table of Contents
Description
Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary.
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