CUISINE FOUNDATIONS: CLASSIC RECIPES
“Le Cordon Bleu Classic Recipes” is a book that is designed to be a reference for food lovers and foodies alike. Each recipe in this book begins with learning objectives that highlight the cooking or preparation technique they are using to complete it, mise en place, methodology, variation, and derivative recipes.
FEW WORDS ABOUT THE AUTHOR
Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world’s best chefs in Gastronomy, Hospitality, and Management. The name Le Cordon Bleu has been used for the first time in relation to culinary excellence since the 16th century when King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit.” Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.
Today, Le Cordon Bleu has a presence in some 20 countries with 35 international schools attended by 20,000 students annually. Students are taught by Le Cordon Bleu Master Chefs, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier of France. They pass on their knowledge of classic French cuisine and modern international culinary techniques to their students.
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CHAPTER I: LES POTAGES (SOUPS)
First chapter covers recipes from various soups from Smooth chicken and mushroom velouté, Clear broth with finely diced vegetables to Cream of cauliflower. Each recipe consists of learning outcomes, picture of a dish, equipment needed for making a dish, serving size, method and quantity of ingredients in both metric and U.S. scale. Each recipe also consists out of a paragraph about a certain soup.
CHAPTER II: LES ENTREES-FROID (COLD APPETIZERS)
Second chapter is all about cold appetizers. Like previous chapter it consists of learning outcomes, picture of a dish, equipment needed for making a dish, serving size, method, quantity of ingredients in both metric and U.S. scale and out of a paragraph about a certain appetizer. Cold appetizers included are Asparagus with Hollandaise Sauce, Celery Root Remoulade, Stewed Mushrooms with Currants, Raw Vegetables and Sauces, Diced Vegetable Salad, Leeks with Vinaigrette, Lentil Salad, Seafood and Artichoke Salad, Molded Rice Salad with Truffles and Chicken, Spinach Salad with Bacon and Poached Egg, Salad with Tuna Confit and Provençal Vegetables, Rice Salad with Crab, Potato Salad and Tomatoes Filled with Couscous Salad.
CHAPTER III: LES ENTREES-CHAUD (HOT APPETIZERS)
Third chapter covers hot appetizers and it consists out of everything we already said in chapter one and two. Hot appetizers included are Eggplant Stuffed with Tomatoes and Onions, Deep Fried Langoustine Parcels, Chicken and Ham Croquettes, Tartlets Filled with Gnocchi in Mornay Sauce, Scalloped Potatoes with Cheese, Sweetbread Fritters with Tomato Sauce and Fried Parsley, Braised Lettuce, Veal and Pork Stuffed Vegetables, Veal and Pork Stuffed Vegetables, Provençal Onion Pie, Savory Custard and Bacon Tart, Provençal Stewed Vegetables, Veal Filled Fried Pastries and Cheese Soufflé. In this chapter we learn a little something about each of these dishes. For example, Provençal Stewed Vegetables is a dish that is representative of Provençal cuisine. It uses vegetables that grow in profusion in southeastern France, including eggplants, zucchinis, tomatoes, garlic, and green peppers and it was not until the early 20th century that this particular version of ratatouille was formalized as a recipe.
CHAPTER IV: LES OEFUS (EGGS)
In this chapter we get couple recipes with eggs and they include Scrambled Eggs with Herbs, Molded Eggs with Mushrooms, Soft Cooked Egg, Deep Fried Eggs with Rice and Tomato Sauce, Coddled Eggs with Cream, Medium Cooked Eggs with Spinach and Mornay Sauce, Poached Eggs in Aspic, Poached Eggs in Red Wine Sauce, Hard Cooked Eggs, Leek and Mushroom Casserole, Baked Eggs with Madeira Sauce and Chicken Livers, Mushroom Stuffed Omelet, Herb Omelet, Rustic Potato and Bacon Omelet, Omelet and Tomato Sauce and Sweet Omelet with Strawberries.
CHAPTER V: LES VOLAILLES (POULTRY)
Chapter V talks about recipes where poultry is the main ingredient. In this chapter you can find recipes like Roasted Boneless Stuffed Chicken, Duck in Orange Sauce, Waffle Potatoes, Pan Roasted Duck with Turnips, Confit of Goose with White Beans, Rooster or Capon Stewed in Red Wine, Spatchcock Game Hen and more. In this chapter we also learn about some techniques and origin of certain sauces.
CHAPTER VI: LES POISSONS ET COQUILLAGES (FISH AND SHELLFISH)
This chapter covers fish and shellfish recipes with addition of some informations about proper shrimp etiquette, frog legs and their history in French cuisine, history on grilled snails and much more.
CHAPTER VII: LES VIAND ES (MEAT)
Chapter VII gives us meat recipes with their origin and it also gives us explanations on some of the techniques. Some of the recipes included in this chapter are Beef Rump and Vegetables in a Red Wine Aspic, Veal Escalope with a Mushroom Cream Sauce, Braised Slices of Veal Knuckle with Saffron Risotto and more.
CHAPTER VIII: LES ABATS ET LES GIBIERS (OFFAL AND GAME)
Some of the recipes in this chapter are Roasted Pigeon on a Croûton, Soufflé Potatoes, Sautéd Calves Brains with Capers, Lemon, and Croûtons, Hot Foie Gras, Foie Gras Terrine, Pigeon Braised with Cabbage and more.
CHAPTER IX: Pâtisserie (DESSERTS)
This last chapter is all about dessert recipes which include Long Apple Tart, Tri-colored Bavarian Cream, Apple Fritters with Apricot Sauce, Brioche Bread, Pear Charlotte and more. We also get a short history lesson for some of the desserts. For example, Marie Antoinette’s quote “Let them eat cake” (actually the right word was “brioche”) in time of French Revolution, put her in a slightly better light.
Le Cordon Bleu Classic Recipes consists out of 401 pages. This book focuses on recipes that are divided by a group of dishes they belong and it’s a great companion to Le Cordon Bleu Cuisine Foundations book which focuses on cooking and prep techniques, equipment, mother sauces, terminology and discussion of ingredients. Le Cordon Bleu Classic Recipes features 169 carefully selected recipes by Le Cordon Bleu chefs that best exemplify the application of techniques done in Le Cordon Bleu Cuisine Foundations. Measurements are given in both U.S. and Metric, together with conversion chart that’s put at the end of the book. Since this is an educational book, correct French terms are scattered throughout the book and many of them are either defined on the page or can be referenced in Le Cordon Bleu Cuisine Foundations.