With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.
Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark book traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules Gouffe, Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
The Flavor Thesaurus
Author: Niki Segnit
Publisher: Bloomsbury Publishing USA
A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
Le Cordon Bleu celebrates its centenary in 1995. Now, with this book, the home cook is given the opportunity to master 100 famous Cordon Bleu recipes.
Author: Eric Treuille, Ursula Ferrigno
Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery withover 100 recipes, Bread is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text that take the mystery out of baking bread, this is a complete illustrated guide to the key ingredients and equipment used in the art of breadmaking from around the world.
Spain: The Cookbook
Author: Simone and Inés Ortega
Publisher: Phaidon Press
The bestselling book on traditional and authentic Spanish home cooking Spanish cooks have trusted and relied upon this bible of traditional home cooking ever since it was first published over 40 years ago. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1080 authentic Spanish recipes, covering everything from tortilla to bacalao. As well as its simple, easy-to-follow recipes, there are also menu plans, cooking tips, and a glossary and the book is fully illustrated throughout with specially commissioned photographs and over 500 illustrations by the famous Spanish graphic designer and illustrator, Javier Mariscal. This bestselling classic is a friendly and approachable book for all home cooks and covers every Spanish dish you could wish to make.
Food Presentation Secrets
Author: Cara Hobday, Jo Denbury
Publisher: Firefly Books Limited
Showcases a range of garnishing and food-styling ideas for a variety of menus.
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
Author: Katie Button, Genevieve Ko
The vibrant flavors of Spain brought into the American home kitchen by a young lauded chef and founder of one of America's most acclaimed new restaurants Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions (Tortilla Española; Chicken Paella) to mouthwatering new favorites (Ham and Cheese Stuffed Fried Pork Chops; Ribeye Steak with Blue Cheese Sauce) to celebratory drinks and desserts (The Perfect Gin and Tonic; Almond Cake with Cream Sherry and Brandy), Cúrate brings Spain to you.
The Divorce Papers
Author: Susan Rieger
Publisher: Broadway Books
Sparkling and sophisticated, this sometimes hilarious, sometimes heartbreaking debut novel tells the story of a very messy, very high-profile divorce and the endearingly cynical young lawyer dragooned into handling it. Twenty-nine-year-old Sophie Diehl is happy toiling away as a criminal law associate at an old-line New England firm, where she very much appreciates that most of her clients are trapped behind bars. Everyone at Traynor, Hand knows she abhors face-to-face contact, but one week, with all the big partners out of town, Sophie is stuck handling the intake interview for the daughter of the firm’s most important client. After eighteen years of marriage, Mayflower descendant Mia Meiklejohn Durkheim has just been served divorce papers in a humiliating scene at the popular local restaurant, Golightly’s. Mia is now locked and loaded to fight her eminent and ambitious husband, Dr. Daniel Durkheim, Chief of the Department of Pediatric Oncology at Mather Medical School, for custody of their ten-year-old daughter Jane. Mia also burns to take him down a peg. Sophie warns Mia that she’s never handled a divorce case before, but Mia can’t be put off. The way she sees it, it’s her first divorce, too. For Sophie, the whole affair will spark a hard look at her own relationships—with her parents, colleagues, friends, lovers, and, most important, herself. A rich, layered novel told entirely through personal correspondence, office memos, e-mails, articles, handwritten notes, and legal documents, The Divorce Papers offers a direct window into the lives of an entertaining cast of characters never shy about speaking their minds. Original and captivating, Susan Rieger’s brilliantly conceived and expertly crafted debut races along with wit, heartache, and exceptional comedic timing, as it explores the complicated family dynamic that results when marriage fails—as well as the ever-present risks and coveted rewards of that thing called love. From the Hardcover edition.
Author: Paco Torreblanca
Beautiful desserts and pastries from Spain's top pastry chef, Paco Torreblanca. In Spanish and English.
Features more than 100 recipes from all regions of Italy, both classic favorites and dishes with a contemporary spin -- very one bearing the Hazan family hallmarks of authenticity and simplicity.
El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in color throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler . Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organized according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromaticism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humor."
Contains over 30 original wedding cakes to inspire all cake decorators who understand basic sugarcraft skills.