Kitchen Essentials: The Complete Illustrated Reference to Ingredients, Equipment, Terms, and Techniques Used by Le Cordon Bleu FROM THE PUBLISHER
A concise, colorful resource for both the novice cook and experienced chef
This comprehensive, highly illustrated book is chock-full of enlightening and eye-opening culinary information, covering a vast range of topics that teach readers what they need to know to be successful in the kitchen--from cooking techniques and equipment to essential ingredients. Le Cordon Bleu Kitchen Essentials offers expert guidance on everything from choosing pots and pans to deboning poultry to storing ingredients--as well as logical solutions to common mistakes. The easy-to-follow text, clearly defined terms, and uncommonly helpful tips make this reference a must-have for all modern kitchens. It demonstrates techniques with 1,100 step-by-step color photographs. Plus, the book outlines the vast range of equipment, along with buying tips and cleaning and care information. Le Cordon Bleu Kitchen Essentials illustrates the cleaning and preparation of food, as well as cooking times and features classic recipes to teach the principal uses of each ingredient.
Le Cordon Bleu provides expert training in cuisine, pastry, and baking. Through its six schools, a student body of over fifty nationalities, and a distinguished team of thirty international Master Chefs, Le Cordon Bleu is dedicated to preserving and passing on the mastery and appreciation of the culinary arts.
FROM THE CRITICS
Internet Book Watch
Kitchen Essentials is a compendium of culinary instruction and creations from the famed French cooking school with detailed information on ingredients, equipment, terms, and techniques utilized by their instructor chefs. Wonderfully illustrated throughout with full-color photography, Kitchen Essentials is a superbly presented, very highly recommended, single volume course for elegant cooking that covers fish and shellfish, meats, poultry and game, dairy products, bean and grains, vegetables (including seaweed and sea vegetables), fruits and nuts, and flavorings (including pantry extras, sweeteners, chocolate, coffee and teas).
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