⭐ 5/5
16 years ago
Comparable to The Cook's Book, this book covers mainly cooking techniques (as the name implies) but also offers several recipes. Excellent choice!
Cookbook
Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School
3
Recipes
3
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