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Le Cordon Bleu at Home Hardcover – October 16, 1991

by Le Cordon Bleu (Author)

129 ratings

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Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.

Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit.

"Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.

Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking.

Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

Editorial Reviews

From Publishers Weekly

Here is a mother lode of contemporary cooking: lessons from the famed French Cordon Bleu cooking school. Unlike other culinary academies, which train cooking professionals, Le Cordon Bleu strives to educate the home cook in time-honored techniques invented and perfected by the French. And those who master the strategies of roasting, poaching and so on in the book's first section, "Getting Started," will "become familiar with a rich and varied repertoire of dishes that will do them honor and rival the best home cooking in France." Accordingly, the volume is organized by skill level with lessons ranging from French country fare like mussels with wine and cream sauce to more sophisticated creations--scampi bisque and orange mousse--to recipes representing the best (and most contemporary) of French cuisine, e.g., salmon rillettes with buckwheat blini and rum savarin with kiwis and strawberries. While illustrated with four-color photographs of foods and tough-to-master techniques, this is no coffee-table effort. It will be highly useful to serious cooks and novices. Cointreau is president of Le Cordon Bleu. Photos not seen by PW. Advertising; author tour.
Copyright 1991 Reed Business Information, Inc.

From Library Journal

This impressive volume is the first collection in English of recipes from the renowned Paris cooking school. Ninety menus incorporating increasingly more difficult dishes are designed to replicate the nine-month course given at Le Cordon Bleu; in addition to color photographs of many dishes, there are 200 technique photos, and informative boxes explain classic preparations and methods. Jacques Pepin and Julia Child have, of course, covered much of this same ground, and some of the dishes are not exactly what most people would choose to serve today--but these are teaching recipes, chosen to demonstrate the essence of classic French cuisine. Recommended for most collections.
Copyright 1991 Reed Business Information, Inc.

From Kirkus Reviews

This ``course'' in French cooking from the well-known Paris cooking school sets out to teach standard cooking techniques, sauces and stocks, and pastry magic in a series of 90 three-course menus that are arranged in three sections: basic, intermediate, and professional. The first 11 lessons (or menus) include boxed comments (not really very detailed) on sauting, roasting, mayonnaise, choux pastry, and other basics. ``Technique photo''- strips throughout demonstrate operations from making an omelet to boning a rabbit. By the end of the book, you're into lengthier preparations (the medallion of venison surrounded by tartlets of celeriac and chestnut pure is a two-day operation), preparing several terrines in aspic (one seafood, one rabbit) as starters, and serving what seems throughout to be an excessive number of courses in choux pastry shells. (One of these, filled with salmon and asparagus, calls for a total of 36 tablespoons of butter in a recipe for six that's described as a ``light'' dish in the modern style.) The menu arrangement makes the book heavy on pastries and desserts, and there is much butter, eggs, and cream everywhere. The Cordon Bleu name will lend cachet, but this doesn't notably stand out from other major French cooking tomes available, some of them more patiently detailed. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.

From the Back Cover

Here is the first English-language cookbook from the Parisian cooking school whose very name epitomizes excellence. Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.

Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit.

"Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.

Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking.

Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

Product details

Publisher ‏ : ‎ William Morrow Cookbooks
Publication date ‏ : ‎ October 16, 1991
Edition ‏ : ‎ 1st
Language ‏ : ‎ English
Print length ‏ : ‎ 592 pages
ISBN-10 ‏ : ‎ 0688097502
ISBN-13 ‏ : ‎ 978-0688097509
Item Weight ‏ : ‎ 4.79 pounds
Dimensions ‏ : ‎ 8.5 x 1.75 x 11.25 inches

Best Sellers Rank: #803,072 in Books (See Top 100 in Books)
- #371 in French Cooking, Food & Wine
- #989 in Cooking, Food & Wine Reference (Books)
- #1,083 in Cooking Encyclopedias

Customer Reviews:
129 ratings

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129 global ratings

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Customers appreciate the cookbook's detailed techniques and clear instructions, with one noting it's indispensable for learning French cuisine. Moreover, the recipes feature classic French dishes, and one customer mentions the menus are organized by skill level. Additionally, the book arrives in good condition and offers good value for money.

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Instruction content Recipes Sturdiness Value for money

17 customers mention "Instruction content"17 positive0 negative

Customers appreciate the instructional content of the book, with detailed explanations of techniques and clear instructions throughout. One customer notes that the recipes are easy to follow, while another mentions that the techniques are indispensable for learning this style of cuisine.

"...of complaints about the lack of pictures, I find the pictures of the food more than adequate, and now, if you must see what it looks like before you..." Read more

"...More than your average cookbook. It is laid out in a lesson plan style and the dishes become more complex the further you go...." Read more

"...of the classics of French cuisine and technique- indispensable for anyone learning this style of cuisine...." Read more

"...the Le Cordon Bleu recipes are included and organized into lessons starting from easiest to hardest...." Read more

9 customers mention "Recipes"9 positive0 negative

Customers appreciate the cookbook's authentic French recipes and classic dishes, with one customer noting that the menus are organized by skill level.

"...There are also many classic chicken dishes etc. that are not expensive, but are exquisite...." Read more

"...Each lesson has about 3 or four courses. These are classic recipes that take a lot of time and effort if you're doing an entire course...." Read more

"...Easy to follow instructions, but lots of "tools" for cooking that aren't in most kitchens." Read more

"This book is BIG. Plenty of illustrations. Recipes arranged by menu and the menus are arranged by skill level...." Read more

5 customers mention "Sturdiness"5 positive0 negative

Customers are satisfied with the book's condition.

"...So, I ordered a second one. It arrived in great condition and I can't wait to hit the markets and cook away." Read more

"In excellent condition, almost new. The exterior (paper) covering a little torn, but everything else is perfect. Love it." Read more

"Great condition and excited to start some of the recipes" Read more

"Love the book! Was in great condition. Very happy with purchase!" Read more

4 customers mention "Value for money"4 positive0 negative

Customers find the book worth buying, with one mentioning it uses affordable ingredients like chuck roast.

"...to cook and eat is the beef bourguignon, which is made with lowly inexpensive chuck roast. There are also many classic chicken dishes etc...." Read more

"...Worth buying if only to see into the the Cordon Bleu method." Read more

"...I have tried so many of the recipes and they are delicious. Well worth it to own this book." Read more

"Just what I wanted. Good condition. Great price." Read more

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someguy
I have loved this book to death.
Reviewed in the United States on November 19, 2014
Verified Purchase

I've always been an avid and pretty good home cook. As a child I learned to cook at my parents elbow's, and while they taught me very good fundamentals, most of what I learned from them was either Cajun or Southern. In the early 90's I was given this book as a gift and it immediately made a tremendous impact on my cooking.

Le Cordon Bleu At Home taught me about sauces and stocks and much about classic technique. Not only was my repertoire expanded by the recipes in the book, but also by incorporating techniques and parts of featured recipes into new dishes of my creation. This book has infused almost all of my cooking with a classic french flair.

There are a number of complaints about the lack of pictures, I find the pictures of the food more than adequate, and now, if you must see what it looks like before you cook it, you can find an image on Google. The back of the book has a great explanation of all of the techniques referenced in the book including detailed step by step photos. I would disagree with those who say this book is only for advanced cooks, as it is presented as a set of lessons starting with the easiest and progressing, and again the techniques are explained in detail and illustrated in the back of the book. I would also disagree with those who say the ingredient list are intimidating or too expensive. My favorite recipe out of this book, and probably my favorite thing to cook and eat is the beef bourguignon, which is made with lowly inexpensive chuck roast. There are also many classic chicken dishes etc. that are not expensive, but are exquisite.

Le Cordon Bleu at Home changed and elevated my cooking immensely, and now after nearly 20 years of hard use, I need to order a new copy.

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17 people found this helpful

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Michael Grant
Nicely structured book
Reviewed in the United States on April 4, 2024
Verified Purchase
For the price, this book contains a lot of info and techniques. More than your average cookbook.

It is laid out in a lesson plan style and the dishes become more complex the further you go.

Looking forward to trying many of the recipes and improving my technique/skills.

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rob
The Bible of French Cuisine
Reviewed in the United States on October 19, 2015
Verified Purchase
Incredible book with all of the classics of French cuisine and technique- indispensable for anyone learning this style of cuisine. The only reason I didn't give it 5 stars is that I got a used copy, and several pages were loose- and that wasn't properly shared in the product description. Great book, and everyone who wants to learn classic French Cuisine MUST have it!

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5 people found this helpful

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Matthew Gates
It is a GREAT book. All of the Le Cordon Bleu recipes ...
Reviewed in the United States on September 16, 2016
Verified Purchase
I got this book as my first cookbook when I was getting into cooking. It is a GREAT book. All of the Le Cordon Bleu recipes are included and organized into lessons starting from easiest to hardest. I have gotten through about the first 8 - 9 lessons, and have cooked for a couple of dinner parties. A lot of these dishes have been big hits, the biggest being: The leg of lamb, the French onion soup, the swiss chard gratin, the almond trout, and the Bavarian cream. I should warn you, that I felt there was a very big learning curve when I started this book. Almost every lesson will have you learning new techniques just as you get the old ones down (and possibly require you to buy new pots, pans, and other cooking equipment). Each lesson has about 3 or four courses. These are classic recipes that take a lot of time and effort if you're doing an entire course. Don't underestimate it! Overall though, if you're willing to put in the effort, you'll learn a lot about cooking and prepare some great meals!

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16 people found this helpful

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Carolina Summer
A great introduction to French cooking
Reviewed in the United States on April 11, 2005
Verified Purchase
I would echo another reviewer who suggested that Julia Child's "The Way To Cook" is the ultimate learn-to-cook book, and her "Mastering the Art of French Cooking" is the ultimate learn-to-cook-French book, but this is a good introduction, too. I've been using this cookbook for years, even before I went through a Cordon Bleu culinary program here in the U.S. I'd also recommend getting the Cordon Bleu Practicial Techniques Book, which is excellent and has step-by-step photos of a lot of the techniques talked about in this book. My favorite practical book is probably La Varenne Practique. I've made about half of the recipes; if you follow the directions carefully, you usually learn something new and it's cheaper than going to Paris!

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18 people found this helpful

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Ypsi_chick
The right edition tells all.
Reviewed in the United States on February 4, 2014
Verified Purchase
I loved the book when I first owned this edition. After loosing it in a fire, I searched for over 8 years to find this edition in this condition! Thanks to the company Hiberhill for having it and confirming the edition with photos and fast responsive emails. I think this is one of the best learning cookbooks out there. I recommend any edition of Le Cordon Bleu At Home to any one, even beginners.

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4 people found this helpful

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Luxuryestore
Le Cordon Bleu at Home by Le Cordon Bleu
Reviewed in the United States on February 5, 2010
Verified Purchase
Overall this book is ok...I guess, but don't really like it much from the way the book put things together...however this is a person option. The book doesn't have a content. It didn't give you the name of the food, but give you the whole course of the meal...like course number. If you would like to look up for certain food, you can go to index.

Moreover it has only few picture, but I guess I got what I paid for, right? If you love to see pictures of the food that you will be cooking...this is not what you're looking for.

However I do like the tip at the end of the book and there are descriptions and pictures along with them.

Hope this may help

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4 people found this helpful

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W. Davis
Good time cooking and learning
Reviewed in the United States on March 27, 2014
Verified Purchase
I bought this book for my wife for Valentine's Day (it was her request). She has enjoyed learning the techniques taught and most of the recipes have been fine. Some don't fit American tastes, but that's another reason to try them. Easy to follow instructions, but lots of "tools" for cooking that aren't in most kitchens.

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Lupaganini
excelente
Reviewed in Brazil on October 17, 2015
Verified Purchase

90 refeições completas (entrada, prato principal e sobremesa), para experimentar um pouco de tudo da cozinha francesa. De dar água na boca!!

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Simone I. Sinibaldi
Must have for catering students
Reviewed in the United Kingdom on February 24, 2021
Verified Purchase
Book for the daughter to support in her catering study.
Interesting book expecially on tectics of food preparation.

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Paloma Pérez del Real
Fantastico
Reviewed in Spain on May 7, 2025
Verified Purchase
Lo he recibido antes y es lo que esperaba. Genial

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Amazon Customer
Very Pleased with Purchase!
Reviewed in Canada on March 29, 2017
Verified Purchase
The book is perfect. Just like new. It took a while to get to Canada, I was expecting that, as I order from US before and it takes forever to clear customs. So much for free-trade. But well worth the wait. Will order again.

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catcrazy
Five Stars
Reviewed in the United Kingdom on November 30, 2015
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magnificent book book a real bargain

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Le Cordon Bleu at Home Hardcover – October 16, 1991

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5.0 out of 5 stars excelente

5.0 out of 5 stars Must have for catering students

5.0 out of 5 stars Fantastico

5.0 out of 5 stars Very Pleased with Purchase!

5.0 out of 5 stars Five Stars

excelente

Must have for catering students

Fantastico

Very Pleased with Purchase!

Five Stars