Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes

I've been cooking for a long time--it's my hobby and how I unwind. It's also the reason I need to diet constantly. That said, I thought my technique, spicing, presentation and meal combinations were mostly really good. A lot of them are, however, there have always been things I've seen in high-end cooking magazines or been served in restaurants and I have to ask myself, "How the heck did they do that?" Then there's the whole issue of stocks, meat, fish, shellfish and vegetable selections, as well as exotic fruits and how to prepare them that you find piecemeal in lots of books and when you need that information you have to see if you can remember which book it's in. Well, Le Cordon Bleu's Complete Cooking Techniques solves all that. In one thoughtfully arranged book, loaded with color photos and descriptions of how to do all the essential techniques and create interesting, appealing meals. In the three weeks I've had it, I've learned more than in months and years of slogging around to figure it out on my own. I've been in my kitchen more than anywhere else since it arrived and just love working with it. The most difficult thing about the book is not selecting too many recipes at once and overloading yourself, the refrigerator, and storage space in your kitchen. In fairness, I've got to say I've had some surprisingly successful results and I've also got to admit some dramatic, not-so-tasty outcomes as well. When I look back on the latter outcomes I go back to the book and sure enough can figure out what I missed, did wrong, out of sequence and so on. If you're a serious cook you know that cooking can be a humbling experience at times. This book will certainly lessen the frequency of those experiences. Every essential technique is here as are tons of sidebar tips you'd never think of. Really, it's wonderful. Yes, it's a large book, yes it's a bit pricey and it's really fair to say the value is packed from cover to cover. If you're a new cook, this is a wonderful book to start and stay with. You won't really need another book for a long time. If you master or simply become decent at what's presented here you'll quickly outperform your friends in the kitchen. If you've been cooking a long time this book will for sure have things you didn't know or could have done differently in a shorter amount of time. And for the long time cook, it won't be long before you start to integrate multiple techniques and ideas from all over the book into some amazing dishes. I cannot say enough about this book, so I'll just say if you don't have a copy it's like driving a car with two flat tires.

Having been cooking for most of my adult life, and some of my childhood as well, I am well versed in many of the finer points of cooking and I totally found this to be one of the most amazing books I have come across. There is no lack of information about what this book covers and everything is very clear and right to the point. The pictures are very detailed and comprehensive. This book covers so many diffrent areas that I find it hard to believe that unless someone has been to culinary school, that there isn't something new they could learn from this book. If your just starting to take intrest in the culinary arts, this is a great place to start. If you are a veteran, its still a great book to pick up incase someone needs explaining that you can't do. Well worth the purchase

I am beyond thrilled with this book. I started cooking shortly after I got married (had tons of new Le Crueset pots that needed to be used). I have purchased 5 or 10 cookbooks and I wish that i had started with this one instead. You will not need another! My only complaint (and it is small) is that the descriptions do not always match up with the photos in the first section of the book. This was particularly apparent in the discussion about knives (there are so many, I wish their were photo references for each one). Overall - excellent. An incredibly useful book. And I have made both the English custard and the Coq Au Vin - both were phenomenal!

This is a nice book with lots of great pictures and techniques. Its great to look through, however part of me feels that for any technique you need you're better off watching a two minute youtube video.

I bought this book for my daughter who is learning to cook on her own. The best part is that it teaches the best methods in order to bring out the best in the foods you are cooking. It explains cuts of meats/poultry, how to choose them, and how to cook them. I find this book really informative even after decades of cooking on my own and find it has improved the dishes I have been making for years. Fun to read.

I got this as a birthday gift for my husband, who loves cooking. He calls this book his 'cooking bible' and sings its praise to anyone who will listen. If you or someone you know is passionate about cooking, definitely consider this book! Even though I got mine second-hand, it was still in very good condition.

Cookbooks for me are things you buy and put in a bookshelf. This one is actually useful. Have referred to it repeatedly in just the few days I have owned it. Learning the proper techniques and general principles is much more important than following a recipe. It opens your ability to cook "on your own" and be inventive. I'm really glad I bought this.

I am married to a foodie who loves to cook, all self-trained, so it's always a challenge to find interesting gifts for him for the kitchen that he'll actually use and that I can actually surprise him with! He read this book cover-to-cover, every page, and learned so much; he really elevated his game in the kitchen, so it's a gift for me too!

英語読めないんですが、 この本は絵が多くてそれだけでも大方内容がわかる。 しかも裁き方から作りかたまで丁寧に書いてる。 若干あちらの表現に?なところはあるが、それでも十分すぎるレシピ 半分基礎だらけと言う感もするが、バスタから全て仕込むというのは凄い!

Great book. Essential for those who wants to dig in tge art of cuisine. Great delivery service.

In the middle of reading this at the moment. Well organized into the major food groups and main techniques. Decent explanatory photos to illustrate the techniques and methods being taught. As well as the basic techniques them selves (e.g. making a stock), it then goes on to give recipes cross-referenced to those techniques to show what they can be used for. Also some useful sections of equipment and what to look for when buying quality ingredients.

Oh my gosh. i bought a used one. It came crystally new with a very affordable price of $30 for a great book. Love it.

Este libro hace un repaso, producto a producto, de diversas técnicas de cocina. El libro es adecuado tanto para el que se inicia como para cocineros más experimentados. Muy orientado a la cocina francesa, y en algunos puntos se queda corto, pero es normal ya que abarca un gran número de tecnicas y productos. Recomendable.