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| Le Cordon Bleu at Home | 
 enlarge | Authors: Le Cordon Bleu, Andre J. Cointreau, Cordon Bleu Le
Publisher: William Morrow Cookbooks
Category: Book
List Price: £26.77
Buy Used: £6.32
You Save: £20.45 (76%)
Avg. Customer Rating:  5 reviews
Sales Rank: 350925
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 592
Shipping Weight (lbs): 4.8
Dimensions (in): 10.9 x 8.3 x 1.6
ISBN: 0688097502
Dewey Decimal Number: 641.5944
EAN: 9780688097509
ASIN: 0688097502
Publication Date: October 1991
Availability: Usually dispatched within 1-2 business days
Condition: Scratch & dent version. New book, may have cosmetic damage (i.e. dented corner...). Ships from Canada by Air Mail - Delivery within 2 to 3 weeks. Over 100,000 Amazon orders filled
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| Customer Reviews:
 Outrageously excellent! August 1, 1999
I had worked through three lessons and invited friends for the Lesson # 4. They liked the idea so much that my friend's husband bought her the book and we teamed up with a plan to work through all 90 lessons, alternating as hostesses and dividing up the dishes. We invite a couple of friends to act as 'guinea pigs.' We request guest comments and autographs on the menu page. We are now on Lesson # 10. The guests we had for the ninth lesson want to join us in the culinary fun also. So, this order is for yet another copy of the book. Alternating three hostesses, we may finish the next 80 lessons sometime in the coming decade! I recommend the book to anyone who loves to cook. It is NOT a low-calorie cookbook. (Some menus use cream in two or even three dishes.) It is an delicious way to master the classic recipes and techniques and makes a fun Gourmet Club when done with friends.
A must-have for the budding gourmet! June 8, 1999
Surprise your family with fare formerly reserved for only the most elegant restaurants! The detailed technique photos and simple instructions make this book easy to use even for the culinary novice. The organization and format of the book truly lend themselves to beginning gourmets, as each menu builds upon the techniques learned in earlier "lessons." Class never tasted so good!
 A worthwhile addition to any cookbook library May 20, 1999
1 out of 1 found this review helpful
While I would advise that The Way to Cook is a better learn-to-cook-from-a-book option, this book does offer a good introduction to French cooking techniques. Some of the recieps are heavy on butter and eggs, but c'est la vie -- that's French cuisine. I've prepared a number of the recipes in the book, and found that often they seemed very complicated but the book walked me through them well enough to teach me some new culinary tricks and provide confidence in putting together a multi-course meal that in the past would have seemed like too much work. I've taken classes at Le Cordon Bleu (in London), and avidly studied French cooking and while this isn't the single essential guide you'll need, it's a good introduction to French cooking and if you follow it faithfully, it does reproduce the fundamental lessons taught at the world's most famous cooking school. A good companion book might be the Le Cordon Bleu Practicial Techniques Book, which is more heavily illustrated and thoroughly detailed.
A superb tutorial in the art and technique of French cuisine December 28, 1998
This cookbook is a printed version of the curriculum taught at Le Cordon Bleu in Paris. It contains 90 progressive lessons (techniques learned in each lesson are applied in later lessons) covering the full range of French cuisine and pastry. Each lesson presents a first course, a main course and a dessert. The courses within each lesson are complimentary in both preparation (you don't need two different things in the oven at the same time at different temperatures) and results. The instructions were easy to follow for someone with basic cooking skills, the recipes contained both the "why" and the "how" of preparation, and the results were the most consistently reliable of any cookbook I've used. I prepared all 90 lessons over a period of three years and served the results in 90 five-course dinner parties (adding a salad course and a cheese course between the main course and dessert) to rave reviews of my friends and relatives. The only difficulty at times was finding the ingredients, but my local merchants were always able to offer reasonable substitutions when the specified item wasn't available locally or over the Internet. I very highly recommend this cookbook to professionals and serious amateurs interested in classical French cuisine.
Outstanding book on French cooking December 10, 1997
While Cordon Bleu provides the essentials to fine French cooking, my copy had one glaring weakness - the binding fell apart in no time and the publisher, William Morrow, was unresponsive to my complaints. As Cordon Bleu will find extensive use in kitchens, a sturdy binding is critical. If the binding were not a problem, I would consider Cordon Bleu to be one of the few essential cookbooks (the others being Joy of Cooking and Jacque Pepin's La Technique), at least for those who wish to cook gourmet meals as found in Michelin Guide starred restaurants.
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