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Cuisine Foundations: The Chefs of Le Cordon Bleu - Picture 1 of 1
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Cuisine Foundations: The Chefs of Le Cordon Bleu

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Located in: Rockford, Illinois, United States
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Last updated on Apr 30, 2024 02:12:58 MYTView all revisionsView all revisions

Item specifics

Condition
Acceptable: A book with obvious wear. May have some damage to the cover but integrity still intact. ...
ISBN
9781435481374
Book Title
Cordon Bleu Cuisine Foundations
Item Length
11.2 in
Publisher
Delmar Cengage Learning
Publication Year
2010
Type
Textbook
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.2 in
Author
Chefs of Le Cordon Bleu Staff
Genre
Cooking, Business & Economics
Topic
Industries / Hospitality, Travel & Tourism, General, Methods / General, Industries / Food Industry
Item Width
9.3 in
Item Weight
65.6 Oz
Number of Pages
512 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
Delmar Cengage Learning
ISBN-10
1435481372
ISBN-13
9781435481374
eBay Product ID (ePID)
102879200

Product Key Features

Author
Chefs of Le Cordon Bleu Staff
Book Title
Cordon Bleu Cuisine Foundations
Format
Hardcover
Language
English
Topic
Industries / Hospitality, Travel & Tourism, General, Methods / General, Industries / Food Industry
Publication Year
2010
Type
Textbook
Illustrator
Yes
Genre
Cooking, Business & Economics
Number of Pages
512 Pages

Dimensions

Item Length
11.2 in
Item Height
1.2 in
Item Width
9.3 in
Item Weight
65.6 Oz

Additional Product Features

Lc Classification Number
Tx719
Reviews
Chapter 1: Introduction - A Life and Career in the KitchenChapter 2: The Professional KitchenChapter 3: Techniques and Basic PreparationsChapter 4: Les cuissons - The seven classic cooking methodsChapter 5: Technical and Fabrication sheets Glossary Index
Copyright Date
2011
Target Audience
Scholarly & Professional
Dewey Decimal
641.5944
Dewey Edition
22

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