| Book Review: Le Cordon Bleu's Complete Cooking Techniques...By Marcelo Calbucci |
This was my first Le Cordon Bleu cookbook. It's a technique book (like the title says), and it focus very much on how to prepare, cut, boil, roast, etc. There is a lot of explanation around types of vegetables, meats, sauces, utensils and pans.
The thing that I like about this book is that it doesn't assume you know anything. It gives you precise instructions, with lots of pictures and most of the time cooking the recipes yield great results. However, because it's so focused on the details of the techniques some recipes take a lot of time.
One of the best foods I had my entire life is a Seafood Risotto from this book. Everything is done from scratch, so it takes a lot of time, work and uses lots of pots and pans, but the result is just ridiculously good!
It also contains one the best pizza doughs recipes that I managed to make.
Comments for "Book Review: Le Cordon Bleu'...
January, 2008
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