In the Kitchen with Le Cordon Bleu
Delmar Cengage Learning (Verlag)
978-1-133-28282-2 (ISBN)
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IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It's like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire.
For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!
Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.
Front Matter.
Contents.
Forward/Introduction.
SECTION I: APPETIZERS.
Figs Stuffed with Goat's Cheese and Serrano Ham. Bruschetta with Mushroom and Fontina. Bruschetta with Macadamia Pesto, Roasted Red Pepper, and Feta. Bruschetta with Parma Ham, Stilton, and Sun-Dried Tomatoes. Tomatoes Stuffed with Fresh Fish Ceviche. Corn and Chicken Fritters. Puff Pastries with Leeks and Onion Relish. Shrimp and Daikon Rolls. Lobster, Mango, and Avocado with Citrus Vinaigrette.
SECTION II: SMALL PLATES.
Quail with Parmetier Potato Cakes and Orange Sauce. Lamb Brochettes. Spinach and Goat's Cheese Roulade. Quinoa Fritters with Tomato Sauce.
SECTION III: SOUPS.
Cream of Chicken Soup with Mushrooms and Truffles. Chicken and Citrus Soup with Tortillas. Pea and Broad Bean Cream Soup with Smoked Duck Crisps. Oyster and Artichoke Soup with Chive Oil and Pancetta Crisps. Cold Tomato Soup with Orange and Basil.
SECTION IV: SALADS.
Flaked Crab with Ginger Mayonnaise and Fresh Herb Salad. Shrimp, Mango, and Cashew Salad with Orange and Bitters Vinaigrette.
SECTION V: MAIN COURSES.
Salmon, Ginger, and Lime en Papillote. Salmon, Lemon Artichokes, and Grapes. John Dory Meuniere with Leeks, Tomatoes, and Olives. Roasted Halibut with Cumin and Star Anise Ratatouille and Fennel Salad. Cod with a Chorizo Crust and Parsley Coulis. Whiting Fritters with White Bean Salad and Pesto. Lobster Brochette with Garlic and Porcini Mushrooms. Filet Mignon of Pork with Leeks and Whole Grain Mustard Sauce.
Chicken Supreme Stuffed with Shitake Mushrooms and Tarragon Sauce. Stuffed Chicken Breasts with Mango Salsa. Teriyaki Chicken. Thai Chicken. Chicken Korma, Kashmiri Style. Wasabi-Crusted Chicken Breasts with Herbed Rice Noodles. Duck Breasts with Honey Coriander Sauce. Confit Duck Leg with Red Wine Sauce. Rack of Lamb with Herb Crust. Veal Escalopes with Mint and Jerusalem Artichokes. Filet of Beef with Five Peppers and Puree of Celery Root. Spinach-Stuffed Cannelloni with Tomato Sauce. Crab Ravioli, Chicken, and Garlic Cream with Chervil Coulis.
SECTION VI: SIDES.
Barley Risotto. Polenta Cakes. Cassoulet-Style White Bean Ragout with Oven-Dried Tomato and Pancetta. Cream of Lentils. Ricotta Gnocchi. Asparagus with Soy and Wasabi. Red and Gold Beet Puree. Orange-Glazed Daikon Radish. Celery Root and Apple Gratin. Celery Root Mousseline with Beet Chips and Parsley. Creamy Puree of Green Peas with Smoked Bacon. Mixed Roasted Vegetables with Lemon and Saffron Vinaigrette. Porcini Mushroom Flan. Potato Millefeuille. Potato Mouselline. Spicy Fingerling Potato Puree. Turnip Puree with Lemon and Walnut Oil.
SECTION VII: DESSERTS.
Pistachio and Sour Cherry Cake. Crème Brulee with Coconut, Passion Fruit Sorbet, and Tea Lace Tuile Cookies. Crème Brulee with Pistachio, Caramelized Pears, and Chocolate Sorbet. Buttermilk Panne Cotta with Caramel Sauce. Rice Pudding with Pistachios and Caramel. Warm Chocolate Cake with Chili and Orange Sauce. Chocolate Cup with Coffee Mousse and Bourbon Zabaglione. Mandjari Chocolate Pie with Raspberry Sorbet. Pear and Almond Tart. Apple Mango Tart Tatin with Coconut Ice Cream. Chantilly Cream and Strawberry Éclair with Blackberry Coulis. Strawberry Vacherin with Thyme Crème Legere. Raspberry Soup with Citrus Soup and Sweet Spices. White Chocolate Ice Cream. Two Chocolate Marble Parfait. Iced Coffee Mousse. Lemon Meringue Domes.
SECTION VIII: STOCKS.
Chicken Stock. Fish Stock. Beef Stock. Veal Stock. Vegetable Stock. Court Stock.
Glossary/Reference.
Conversion Charts.
Index.
| Verlagsort | Clifton Park |
|---|---|
| Sprache | englisch |
| Maße | 187 x 230 mm |
| Gewicht | 636 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Technik | |
| Wirtschaft | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-133-28282-2 / 1133282822 |
| ISBN-13 | 978-1-133-28282-2 / 9781133282822 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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