Nelson Higher Education

Higher Education

Le Cordon Bleu Cuisine Foundations, 1st Edition

  • The Chefs of Le Cordon Bleu
  • ISBN-10: 1435481372
  • ISBN-13: 9781435481374
  • 512 Pages | Hardcover
  • COPYRIGHT: 2011 Published
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Overview

About the Product

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 Gouffé, 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.

Features

  • The definitive and authoritative word on classic French culinary techniques and cuisine, together with the modern interpretation of these traditional preparations — from the French and Le Cordon Bleu master chefs who have trained today’s outstanding chefs worldwide.

  • Examines the critical elements of the professional kitchen — from knives, appliances, and cooking equipment to preparing your mise-en-place.

  • Nearly 2,000 photographs illustrate in fine, step-by-step detail the essential techniques and basic preparations of French cuisine and finished recipes using these techniques.

  • Presents technical and fabrication sheets for preparations that best exemplify the techniques —together with their methodology, variation, and derivative recipes.

  • An artfully designed package celebrates in illustration and photography both tradition and contemporary trends in French cuisine.

  • Le Cordon Bleu Classic Recipes (available separately) showcases more than 160 classic dishes whose preparation puts the techniques demonstrated to practical use.

About the Author

The Chefs of Le Cordon Bleu

Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.

Table of Contents

1. Introduction - A Life and Career in the Kitchen.
2. The Professional Kitchen.
3. Techniques and Basic Preparations.
4. Les cuissons - The seven classic cooking methods.
5. Technical and Fabrication sheets.
Glossary.
Index.

Supplements

All supplements have been updated in coordination with the Main title.
Please see Main title page for new to this edition information.

Instructor Supplements

Culinary CourseMate for Le Cordon Bleu Cuisine Foundations with eBook (1 Year) Instant Access Code  (ISBN-10: 1111645922 | ISBN-13: 9781111645922)
Culinary CourseMate for Le Cordon Bleu Cuisine Foundations with eBook (2 Year) Instant Access Code  (ISBN-10: 1111645930 | ISBN-13: 9781111645939)
Online Adobe PDF eBook Instant Access Code  (ISBN-10: 1111646244 | ISBN-13: 9781111646240)
VitalSource eBook Lab License on CD  (ISBN-10: 1111646260 | ISBN-13: 9781111646264)
VitalSource Class/Lab License, 25 Seat, 6 Years  (ISBN-10: 1133018157 | ISBN-13: 9781133018155)
VitalSource Class/Lab License, 5 Seat, 6 Years  (ISBN-10: 1133018173 | ISBN-13: 9781133018179)
VitalSource Class/Lab License, 1 Seat, 6 Years  (ISBN-10: 113301819X | ISBN-13: 9781133018193)
Instructor Resources  (ISBN-10: 1435481402 | ISBN-13: 9781435481404)

Instructor Resources CD to include Le Cordon Bleu-developed lesson plans, syllabus, PowerPoint presentation showing final products and an ExamView test bank of approximately 500 test questions.

DVD  (ISBN-10: 1435481879 | ISBN-13: 9781435481879)

Le Cordon Bleu chefs demonstrating French cooking techniques — plus a French culinary term pronunciation guide.

WebTutor™ Advantage on WebCT 2-Year Instant Access Code  (ISBN-10: 1111639396 | ISBN-13: 9781111639396)
WebTutor™ Advantage on Angel 2-Year Instant Access Code  (ISBN-10: 111163937X | ISBN-13: 9781111639372)
WebTutor™ Advantage on Blackboard® 2-Year Instant Access Code  (ISBN-10: 1111639353 | ISBN-13: 9781111639358)
WebTutor™ Advantage on WebCT 1-Year Instant Access Code  (ISBN-10: 1111639337 | ISBN-13: 9781111639334)
WebTutor™ Advantage on Angel 1-Year Instant Access Code  (ISBN-10: 1111639310 | ISBN-13: 9781111639310)
WebTutor™ Advantage on Blackboard® 1-Year Intant Access Code  (ISBN-10: 1111639299 | ISBN-13: 9781111639297)
Le Cordon Bleu Cuisine Foundations: Classic Recipes  (ISBN-10: 1435481380 | ISBN-13: 9781435481381)

Handbook of basic French recipes for lab use. Each recipe begins with learning objectives that highlight the cooking or preparation technique they are using to complete the recipe, mise en place, methodology, variation, and derivative recipes.

Le Cordon Bleu Cuisine Foundations: Classic Recipes  (ISBN-10: 1111306877 | ISBN-13: 9781111306878)

Le Cordon Bleu Cuisine Foundations: Classic Recipes reveals Le Cordon Bleu’s most treasured recipes. It pays homage to the generations of chefs who have upheld and passed on their passion for cooking to each succeeding generation. Designed to teach the secrets of Le Cordon Bleu, all 161 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as step-by-step techniques and charts, make this book an inspiration for cooking enthusiasts and professionals alike.

Student Supplements

Culinary CourseMate for Le Cordon Bleu Cuisine Foundations with eBook (1 Year) Instant Access Code  (ISBN-10: 1111645922 | ISBN-13: 9781111645922)
Culinary CourseMate for Le Cordon Bleu Cuisine Foundations with eBook (2 Year) Instant Access Code  (ISBN-10: 1111645930 | ISBN-13: 9781111645939)
Online Adobe PDF eBook Instant Access Code  (ISBN-10: 1111646244 | ISBN-13: 9781111646240)
VitalSource eBook Lab License on CD  (ISBN-10: 1111646260 | ISBN-13: 9781111646264)
VitalSource Class/Lab License, 25 Seat, 6 Years  (ISBN-10: 1133018157 | ISBN-13: 9781133018155)
VitalSource Class/Lab License, 5 Seat, 6 Years  (ISBN-10: 1133018173 | ISBN-13: 9781133018179)
VitalSource Class/Lab License, 1 Seat, 6 Years  (ISBN-10: 113301819X | ISBN-13: 9781133018193)
DVD  (ISBN-10: 1435481879 | ISBN-13: 9781435481879)

Le Cordon Bleu chefs demonstrating French cooking techniques — plus a French culinary term pronunciation guide.

WebTutor™ Advantage on WebCT 2-Year Instant Access Code  (ISBN-10: 1111639396 | ISBN-13: 9781111639396)
WebTutor™ Advantage on Angel 2-Year Instant Access Code  (ISBN-10: 111163937X | ISBN-13: 9781111639372)
WebTutor™ Advantage on Blackboard® 2-Year Instant Access Code  (ISBN-10: 1111639353 | ISBN-13: 9781111639358)
WebTutor™ Advantage on WebCT 1-Year Instant Access Code  (ISBN-10: 1111639337 | ISBN-13: 9781111639334)
WebTutor™ Advantage on Angel 1-Year Instant Access Code  (ISBN-10: 1111639310 | ISBN-13: 9781111639310)
WebTutor™ Advantage on Blackboard® 1-Year Intant Access Code  (ISBN-10: 1111639299 | ISBN-13: 9781111639297)
Le Cordon Bleu Cuisine Foundations: Classic Recipes  (ISBN-10: 1435481380 | ISBN-13: 9781435481381)

Handbook of basic French recipes for lab use. Each recipe is designed to teach specific cooking methods or techniques, and begins with learning objectives that highlight the cooking or preparation technique they are using to complete the recipe, mise en place, methodology, variation, and derivative recipes.

Le Cordon Bleu Cuisine Foundations: Classic Recipes  (ISBN-10: 1111306877 | ISBN-13: 9781111306878)

Le Cordon Bleu Cuisine Foundations: Classic Recipes reveals Le Cordon Bleu’s most treasured recipes. It pays homage to the generations of chefs who have upheld and passed on their passion for cooking to each succeeding generation. Designed to teach the secrets of Le Cordon Bleu, all 161 recipes are featured in full-color photographs. The photographs of the finished recipes, as well as step-by-step techniques and charts, make this book an inspiration for cooking enthusiasts and professionals alike.