Le Cordon bleu Knihy

From the famous French cooking school, here are sophisticated, delicious dishes that take a fraction of the time you'd expect. More than 100 recipes, all created with the demands of a busy lifestyle in mind, will inspire you to cook dishes you may have thought beyond your culinary range. Try individual cheese souffles. Thai vegetable stir fry, salmon fillets with a sesame crust, chicken tagine, coq au vin, duck breasts with honey coriander sauce, roasted Mediterranean vegetables, gratin dauphinois, chocolate vacherin, crepes suzette and much more.

Discover recipes from the acclaimed cookery school for traditional, regional and international breads from around the world. There are 80 illustrated step- by-step recipes in seven chapters.

This English-language cookbook from a renowned Parisian cooking school offers a comprehensive understanding of the philosophy and skills taught in its nine-month "Classic Cycle" course. It progresses through three stages, from basic to advanced techniques, presenting easy-to-follow menus and recipes aligned with the school's curriculum. Nearly three hundred stunning color photographs illustrate finished dishes, serving ideas, and cooking techniques at each stage. In "Part Getting Started," you'll master fundamental cooking methods such as roasting, poaching, frying, sautéing, braising, and stewing. You'll learn about appropriate meat cuts, essential utensils, and preliminary preparations that streamline cooking. The menus feature classic dishes like roast chicken, lamb, pan-fried sole, apple fritters, and poached fruit. "Part Perfecting Skills" delves into pastry-making and introduces preparations like pâtés, soufflés, and consommés, showcasing dishes such as Daube d'Agneau Avignonnaise and Tournedos Baltimore, crafted by the esteemed Henri-Paul Pellaprat. For advanced cooks, "Part Finishing Touches" highlights the creative aspect of cooking. This indispensable volume blends time-honored traditions with sophisticated methods and a diverse range of recipes, making it an essential resource for anyone passionate about mastering the art of French cuisine.

Ecole de cuisine de renom créée en 1895, Le Cordon Bleu est l'une des plus prestigieuses écoles de cuisine et de pâtisserie dans le monde. Fleuron de l'art de vivre et de la gastronomie française, le Cordon Bleu offre son grand diplôme dans ses écoles de Paris, Londres et Tokyo où vingt-six chefs inculquent les principes de la cuisine française traditionnelle, l'utilisation de produits frais et saisonniers, locaux ou régionaux et la préparation de plats aussi flatteurs au regard que savoureux au palais. Ce sont ces principes transmis par des générations de cuisiniers que nous retrouvons aujourd'hui réunis dans " La cuisine et la Pâtisserie expliquées ", un livre de référence destiné à la fois aux professionnels et aux amateurs offrant deux mille recettes de hors-d'œuvre, potages, poissons, viandes, volailles, gibiers, légumes, salades, entremets, glaces, gâteaux, petits fours, compotes et confitures, gelées, marmelades et sirops ainsi que de précieux conseils de conservation des aliments. Vous y trouverez également de judicieuses suggestions de menus pour tous les mois de l'année.