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Cordon Bleu Kitchen Essentials
by Le Cordon Bleu Chefs John Wiley & Sons, 2000. Finding room for another book in the kitchen is sometimes difficult, but making space for this encyclopedic reference could be essential. The "Batterie de Cuisine" section of this volume sets the table for any meal with definitions and explanations for almost every kitchen term, tool and technique in graphic detail. Much of the rest of the book is dedicated to an extensive compendium of ingredients, from fish to grains to flavorings, with instructions and advice on how to choose, prepare and cook each item. Arranged by major food groups, nearly everything edible is included along with its nutritional values, specialty equipment requirements, step-by-step instructions and recipes. "Le Cordon Bleu has learned that the secret to success in the kitchen is more than just a good recipe, but a solid understanding and knowledge of the ingredients, techniques and processes," notes Andre J. Countreau, president of Le Cordon Bleau International, in the foreword to Kitchen Essentials. "How to check for freshness in fish, how to select a ripe melon: these are mysteries that have intimidated cooks the world over. Kitchen Essentials provides you with the information to make the most of your purchases and also introduces you to new ingredients from around the globe." Produced by the renowned Le Cordon Bleu and its staff of over 50 Master Chefs in cooking schools on four continents, Kitchen Essentials is surprisingly accessible. You don't have to be a chef, or even an experience cook, to gain valuable insights and inspiration from this book.
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The Complete Illustrated Reference to Ingredients, Equipment, Terms, and Techniques Used by Le Cordon Bleu. John Wiley & Sons, 2000. Excerpts
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