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Whether you are a newcomer to cooking, or an experienced cook, you need to know how to make the most of what's available - both in your kitchen and on the supermarket shelves - as well as how to follow recipes successfully. This new book from the chefs of Le Cordon Bleu, the legendary cooking academy, covers an extensive range of familiar and exotic ingredients and the most effective ways of preparing and cooking them. It demonstrates all the tools and techniques necessary, and gives excellent buying advice. There's a wide range of useful charts and tables detailing cooking times and methods, yield to serving ratios and volume equivalents plus sidebars that provide nutritional and storing information. Hundreds of specially taken photographs serve as a visual pictorial glossary that will inspire readers to make the most of what the world has to offer.
Le Cordon Bleu is the world's most famous culinary academy. For over 100 years, Le Cordon Bleu has taught home cooks and culinary professionals to master cuisine and pastry techniques through the many courses given at its schools and its associated cookery books. Once Le Cordon Bleu skills are mastered, even the beginning cook can successfully prepare any recipe from the world's cuisine and present it attractively. The London branch of Le Cordon Bleu has trained some of the world's best-known cooks.
Release date NZ
November 1st, 2006
Country of Publication
1100+ colour images
Carroll & Brown Publishers Limited
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