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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.
Acquisto del libro
Cuisine foundations : the chefs of Le Cordon Bleu, AA.VV.
- Lingua
- Pubblicato
- 2011
- product-detail.submit-box.info.binding
- (Copertina rigida)
Metodi di pagamento
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- Titolo
- Cuisine foundations : the chefs of Le Cordon Bleu
- Lingua
- Inglese
- Autori
- AA.VV.
- Editore
- Le Cordon Bleu
- Pubblicato
- 2011
- Formato
- Copertina rigida
- Pagine
- 530
- ISBN10
- 1435481372
- ISBN13
- 9781435481374
- Serie
- Valutazione
- 4,45 su 5
- Descrizione
- 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.