Rather than "hand hold" and present the basics in a "step-by-step" fashion, Le Cordon Bleu's Complete Cooking Techniques assumes you understand the fundamentals (i.e. "how to boil an egg") and proceeds to explain how to execute some more advanced cooking techniques with clear, concise guidelines.

For example, the section on poached eggs clearly explains what you need (very fresh eggs) and the technique required to produce the pefect poached egg with firm white and oozing yolk in a few succint paragraphs.

This is just one example of many in the book which also contains overviews of equipment and ingredients as well as a number of illustrative full recipes.


Good Book but all Measurements are Imperial   April 11, 2002
 19 out of 29 found this review helpful

Well put together & Illustrated but all measurements are in Imperial i.e Pounds, Ounces Quarts etc...


Comprehensive guide   August 6, 2000
 20 out of 22 found this review helpful

There certainly isn't a lack of illustrations in this book. It serves as a practical guide of cooking techniques and covers all aspects and indgredients of cooking, which includes sauces, vegetables, poultry, meat, seafood, herbs and spices, soups, desserts, bakery, dairy, fruits, and literally anything one can think of. However, do not expect to find many recipes, because as the title suggests, the book will be helpful if it used for cooking techniques. If you are eager to learn some basics, this is the book for you.


Amazing--perky as a tv show, yet sophisticated as can be.   August 19, 1999
 17 out of 19 found this review helpful

I love this book. Every technique I have struggled to pick up from other cookbooks, every vegetable I have struggled to prepare, every mystery of French cooking that left me intimidated and terrified is demystified in this easy-to-follow guide to fine French cooking. The recipes are beyond excellent, make you feel like you are following directly in the footsteps of the great masters of grande cuisine. Which you are. It's a great feeling.

All the basics are here, as well as variations, as well as some more intimidating stuff which is made less so by lots and lots of bright pictures and snappy hint boxes. I never thought a cookbook by Cordon Bleu would be perky, but this one IS. Seriously, it's like watching a TV show, but in a book.

Definitely buy this book, especially if you want to become educated about the techniques of the masters, and have it become second nature. LOVE IT.