num_pages: 352
description: Since The Cordon Bleu Cookbook was first published in 1947 it has become widely recognized as the classic that introduced America to the Cordon Bleu's French culinary tradition and has been honored with the James Beard Cookbook Hall of Fame Award. Dione Lucas founder of the Cordon Bleu schools in London and New York offers 350 recipes that have become the acknowledged cornerstones of French cooking in America. Readers will discover everything from how to turn a common egg and a few other ingredients into Oeufs Brouills Mariette to how to plan complete five-course menus with such temptations Danish Pt Vichyssoise Filets de Sole Navaroff (marinated sole served with crabmeat) Cassoulet Poulet Saut  la Vichy (chicken with carrots and white wine sauce) Boeuf Bourguignon Crpes Suzettes Tartes aux Pches. Lucas often calls for some garlic or a pinch of rosemary to encourage cooks to experiment and discover what tastes best. And her invaluable insights throughout help readers avoid common mistakes that occur when trying new methods or unfamiliar ingredients. As Andr Cointreau president and CEO of Le Cordon Bleu writes in his Every kitchen should have a copy because it presents recipes and techniques in the easiest possible way - as only a very success full culinary teacher knows how. (6 X 9 352 pages illustrations)
language: English
title: The Cordon Bleu Cookbook
publisher: Lyons Press