Description:
Long before Julia Child, the École Cordon Bleu was established in Paris in 1880 as a school to teach home cooks the finest techniques. Dione Lucas, a star student there in the 1930s, came to the U.S. in 1942 to show Americans how to use the same revered principles of classic French cooking. A reminder of what, before the "food revolution" that began in the 1970s, was called haute cuisine, this book by Lucas codifies the Cordon Bleu's recipes, including Filet of Sole Véronique with its peeled white grapes, and Poulet à L'Estragon, chicken in tarragon sauce. Written when butter and cream were generously used and much enjoyed, The Cordon Bleu Cookbook remains a source of appealing recipes: you will not find elsewhere a better Boeuf Bourguignon, more outstanding Cheese Soufflé, or superior Chocolate Jelly Roll Cake with buttery, chocolate filling. (Recognizing its value, the James Beard Foundation has given this book its Hall of Fame Award as one of the most important cookbooks ever.) Each recipe is a model of clarity, as in Potage Cressonière, where you cook the potatoes and cress "very slowly until mushy." And just seven lines of text help you produce this simple yet memorable soup. Beyond the recipes, Lucas covers everything from how to plan an attractive menu, and basic wine selection, to what kitchen equipment is most useful. The 1999 edition of The Cordon Bleu Cookbook is part of the Coo k's Classic Library from Lyons Press. It is delightful as both a record of fine cooking as it was for at least 50 years, and as a current kitchen companion. --Dana Jacobi
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