Recently I stumbled across a book that was written as the first English publication of recipes, menus, and techniques taught by the school, "Le Cordon Bleu At Home". The book is broken into 3 sections: beginner, medium , and advanced. From there it is broken into lessons that are full dinning menus. Essentially the book follows the culinary outline of the school's syllabus. I can't believe this was out there and I didn't even have a copy!
This book is a fantastic bit of reading. It teaches the reader basic skills of the kitchen from roasting, to utilizing a Bein Marie (A Bein Marie is a water bath used for cooking delicate foods in the oven), and many, many more. True, it is not entirely illustrated with every single recipe in the book, otherwise it would be even bigger and heavier than what it already is (553 pages), but it does have some fantastic photos as well as a great catalog in the back that is fully illustrated on how to accomplish certain tasks. I fully plan to buy this book for myself when I get the chance, and recommend you pick it up, or at least check it out from the library.
As time progresses, I would like to work my way through each recipe so I may cultivate my own culinary skills. I will admit that I do have a tendency to try and run before I walk, especially when I see a magnificent little creation like Pithiviers (Almond cream filled pastries), but have never worked with making pastry dough before. Let's just say the first attempt at those little babies was "Pithiful!"
So check it out and see what you can do. If you choose not to cut a swath through these recipes and menus, at the very least this book makes a fantastic reference and guide.
Thanks for reading and wishing you best eating,
Bon Appétit
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