Le Cordon Bleu and Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces two landmark culinary publications: Le Cordon Bleu Cuisine Foundations, the definitive guide to classic French culinary technique (Hardcover ISBN-13: 1435481372, $59.95) and Le Cordon Bleu Cuisine Foundations Classic Recipes, available in softcover and also spiral for easy kitchen use (Softcover ISBN: 1111306877; Spiral ISBN: 1435481380, $24.95).“We took our cue from the many students and graduates around the world who were looking for a single reference that would explain and show the techniques that have existed and been respected for more than three centuries,” said Andre J. Cointreau, President, Le Cordon Bleu International.
Extensively researched, Le Cordon Bleu Cuisine Foundations and Le Cordon Bleu Classic Recipes pay homage to generations of chefs who have upheld and passed on their passion for cooking using contemporary technology to redefine gastronomy. These chefs represent the art of cooking.
“We are always looking for ways to bring unparalleled content and service to our customers. Our partnership with Le Cordon Bleu leverages the strengths and worldwide reach of both our organizations … renowned culinary expertise from Le Cordon Bleu and cutting-edge technology and educational publishing from Cengage Learning,” said Manuel Guzman, Executive Vice President, Finance, Operations and International.
Le Cordon Bleu Cuisine Foundations is beautifully illustrated with nearly 2,000 photographs, and designed to teach the secrets of this renowned culinary-arts school. Focusing on techniques and recipes, it provides a foundation for perfecting the fundamentals – ranging from vegetable cuts to roux, stocks and sauces, to mise en place and preparation.
Le Cordon Bleu Cuisine Foundations Classic Recipes celebrates the techniques involved and the value of ingredients used in the featured 169 recipes, while also conveying the history and evolution of French culinary technique. Step-by-step photographs detail the essential techniques and basic preparations. Easy-to-use conversion charts provide a handy U.S./metric reference. Sidebars and notes throughout the book provide additional information from defining commonly used culinary terminology, to fun and interesting facts on a variety of culinary topics.
Together these books allow mastery of the basics as well as the most intimidating techniques and recipes. Those who practice and eventually master these techniques will not only become better cooks – they will learn to create with confidence.
Gourmets, foodies and professionals alike will find this to be a treasury of recipes and technique. For more information or to purchase the books, visit www.cengage.com/community/culinary.
About Le Cordon Bleu International
Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide while instilling its unique passion for the art of cuisine. Today, Le Cordon Bleu is the preeminent culinary-arts educational experience worldwide; its very name is synonymous with culinary excellence. For more information, visit www.cordonbleu.edu.