The Cordon Bleu Cookbook

by Dione Lucas

Since The Cordon Bleu Cookbook was first published in 1947, it has become widely recognized as the classic that introduced America to the Cordon Bleu's French culinary tradition, and has been honored with the James Beard Cookbook Hall of Fame Award. Dione Lucas, founder of the Cordon Bleu schools in London and New York, offers 350 recipes that have become the acknowledged cornerstones of French cooking in America. Readers will discover everything from how to turn a common egg and a few other ingredients into Oeufs Brouillés Mariette to how to plan complete five-course menus with such temptations Danish Pâté, Vichyssoise, Filets de Sole Navaroff (marinated sole served with crabmeat) Cassoulet, Poulet Sauté à la Vichy (chicken with carrots and white wine sauce), Boeuf Bourguignon, Crêpes Suzettes, Tartes aux Pêches. Lucas often calls for "some" garlic or a "pinch" of rosemary to encourage cooks to experiment and discover what tastes best. And her invaluable insights throughout help readers avoid common mistakes that occur when trying new methods or unfamiliar ingredients. As André Cointreau, president and CEO of Le Cordon Bleu, writes in his "Every kitchen should have a copy" because it "presents recipes and techniques in the easiest possible way - as only a very success full culinary teacher knows how." (6 X 9, 352 pages, illustrations)

Genres: Cookbooks, Nonfiction

322 pages, Paperback

First published January 1, 1981

About the author

Dione Lucas was an English woman who was the first female graduate of Le Cordon Bleu. Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She worked as a hotel chef in Hamburg before World War II and wrote of preparing stuffed squab for Adolf Hitler. She later opened a Cordon Bleu restaurant and a cooking school in New York. She also ran the Egg Basket restaurant by Bloomingdale's in New York. Her cooking show To The Queen's Taste was broadcast on CBS in 1948-1949 from the restaurant. She had another show in the 1950s.

Reviews

[Mckinley · Rating 4 out of 5]

Basic, 100s of recipes.

[Denise Moore · Rating 5 out of 5]

For those who are confused the original publication date is incorrect it should be 1947.