Monday, December 22, 2008

Le Cordon Bleu at Home


Occasionally, I get questions about whether the book Le Cordon Bleu at Home does follow the coursework at the Paris school. Actually, many of the classic recipes in the book are indeed still taught at the school. Each demonstration features an appetizer, a main dish and a dessert, although students recreate only the main dish in the practical kitchens. The descriptions are good, although when I used the chocolate souffle recipe for my book, I had to add in some instructions about tempering chocolate to make it work.

I recently came across the blog Le Cordon Bleu at My Home who is trying to cook all the way through that book, and thought I'd share.

Labels: ,

4 Comments:

Blogger Mark said...

Kathleen,
Thanks for recommending my blog to your readers. You have also inadvertently answered one of my questions regarding how closely the book reflects the curriculum.

Thanks,

Mark

December 23, 2008 at 9:07 AM  
Blogger Scott Sebastian said...

Hello Kathleen, Just found your blog. My wife, daughter and myself shared a table with you at the Beard house last January. We enjoyed meeting you and will follow your blog.

December 28, 2008 at 6:40 AM  
Blogger Kathleen said...

Hey thanks to both of you. Mark, keep up the good work. And Scott, I keep thinking about that black truffle dinner...

January 5, 2009 at 6:06 PM  
Anonymous Anonymous said...

Just bought the book this week and made three of the recipes. What poor editing! The recipe for Èstoufffade de Boeuf Provençale tells you to preheat the oven, then never tells you to when to put the dish in it! Of course, the dish can be cooked on the stove top, but if this were the intention, why tell you to preheat?
The recipe for Tarte aux Agrumes include an egg in the pâte brisé sucré ("for glazing")but never tells you to use it!
Pity the guy who tries to make it through this tome!

February 7, 2009 at 11:57 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home