Le Cordon Bleu Cuisine Foundations: Classic Recipes

Le Cordon Bleu Cuisine Foundations: Classic Recipes is designed to be a reference for food lovers and foodies alike. Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide, including Julia Child, while instilling its unique passion for the art of cuisine.Inside the Book: Sample RecipesClick on an image to download a PDF.Potage Clamart Gazpacho Potage CultivateurOpen Letter from the President of Le Cordon BleuLe Cordon Bleu is proud to present Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Cuisine Foundations Classic Recipesa project that was two years in the making. We hope that these books will serve as useful culinary references at home or professionally.Le Cordon Bleu Cuisine Foundations is a compilation of culinary techniques with stepbystep photographs and explanations that allows the user to learn and practice cooking methods that have existed and been respected for more than three centuries. Though cooking has evolved over time with technological advances in cooking equipment, the techniques for food preparation have remained unchanged and fundamental to produce maximum flavor and consistent results.The companion book, Le Cordon Bleu Classic Recipes, features 169 carefully selected recipes by Le Cordon Bleu chefs that best exemplify the application of these techniques. Each recipe lists the specific techniques applied from Le Cordon Bleu Cuisine Foundations. As you master the techniques, you will learn to improviseadjusting or adding new ingredients to develop simple variations of these carefully selected, timeless recipes.Le Cordon Bleu Cuisine Foundation books pay homage to the generations of chefs who have upheld and passed on their passion for cooking. From Taillevent to Ferran Adri, these chefs represent the patrimony of l art culinairethe art of cooking. They are also a response to students and graduates worldwide who asked for a complete reference that would show and explain essential cooking techniques to become better cooks professionally or for their own enrichment.For more than a century Le Cordon Bleu has upheld the integrity and excellence of French culinary techniques. Students of all nationalities and all walks of life have come to join us in continuing to respect this legacy. Whether you are cooking for loved ones or for paying customers, we hope that you enjoy Le Cordon Bleu s Cuisine Foundations not only as a guide and reference, but as an inspiration.Amities gourmandes,Andr J. CointreauPresident, Le Cordon Bleu InternationalHistory of Le Cordon BleuFor over a century, Le Cordon Bleu has been committed to tradition, excellence, and innovation in gastronomy, hospitality, and management.Through its team of over 80 master chefs, Le Cordon Bleu has passed on to generations of students a respect and legacy of l art culinaire, the art of cooking, in its Classic Cycle programs in French culinary techniques. These techniques, codified over 300 years ago, are today applied to cuisines worldwide and inspire innovation in the sensorial, economic, technological, and scientific aspects of gastronomy.What began as a culinary journal in 1895 and then a culinary school in Paris, Le Cordon Bleu programs today are in 35 schools over 5 continents. The entrepreneurial spirit of Le Cordon Bleu extends its range of programs from short courses for culinary enthusiasts to MBA degrees in international hospitality management for industry professionals.The origin of the expression Cordon Bleu comes from the 1578 founding of the Order of the Knights of the Holy Spirit. Symbolizing this was a cross or medal which hung on a blue ribbon or a cordon bleu. Due to the prestigious nature of this order and the feasts accompanying their ceremonies, the name cordon bleu eventually became associated with gastronomy.Le Cordon Bleu has attracted students from around the world since 1897 and currently hosts students of more than 70 nationalities.