Cookbook

Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School

Name: Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School
Rating: 5 (1 reviews)
Author: Jeni Wright, Eric Treuille, Julia Alcock, David Murray

Jeni Wright, Eric Treuille, Julia Alcock, David Murray

Publisher: Cassell Illustrated

Edition: 2002

Recipes

Recipe reviews

4.3

Avg recipe rating

5.0

Avg book rating

This 2002 culinary reference from Le Cordon Bleu culinary school contains over 200 basic recipes paired with technique instruction. On Cookbooker, 3 recipes from the book have been indexed and reviewed by members, with an average rating of 4.3 out of 5, including dishes such as Cailles Rôties Farcies Madame Brassart and Pâte Brisée. The book itself received a 5 out of 5 rating from one member review.

2008 3 reviews book not reviewed book reviewed no recipes reviewed recipes reviewed reference

Popular Recipes

Show All (3)

Cailles Rôties Farcies Madame Brassart (Quails Stuffed with Goose Liver and Wild Rice)
⭐ 5.0 · 1 review · Page 98
Italian Merengue
⭐ 4.0 · 1 review · Page 272
Pâte Brisée / French Shortcrust Pastry
⭐ 4.0 · 1 review · Page 294

Recent Recipe Reviews

Italian Merengue

friederike

4/5

15 years ago

Hard to rate. I overlooked the reference to which stadium the sugar should reach, and, as nothing continued to happen and I was eager to get... Read review

0 helpful

Pâte Brisée / French Shortcrust Pastry

friederike

4/5

16 years ago

The authors explain that the typical English shortcurst pastry normally contains equal amounts of butter and lard. They do not (explicitly)... Read review

0 helpful

Cailles Rôties Farcies Madame Brassart (Quails Stuffed with Goose Liver and Wild Rice)

friederike

5/5

16 years ago

If you’ve never boned a quail (or any other bird, in fact), reckon with several hours of preparation for this one. Unfortunately, we didn’t,... Read review

0 helpful