Le Cordon Bleu Cuisine Foundations: Basic Classic Recipes by Le Cordon Bleu - 2010

Clifton Park, NY: Delmar Cengage Learning, 2010. First Edition. Spiral_bound. Very Good. Lightest shelf wear to tips, corners, and edges of the book. First printing, full number line. For use by the student or home chef who wants to up the classic rench cooking game. "Le Cordon Bleu, as a culinary arts school, was founded in Paris in 1895 by the journalist and publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. On October 15, 1895 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly. Great chefs came to the school to teach students further contributing to the world-renowned reputation of the school. As a result, students from a variety of countries were enrolling in classes as well as notable figures including Julia Child in 1950.Today, Le Cordon Bleu has a presence in some 20 countries with 35 international schools attended by 20,000 students annually. Students are taught by our Le Cordon Bleu Master Chefs, of which the majority come from Michelin-starred restaurants or are winners of prestigious competitions and titles such as Meilleur Ouvrier de France. They pass on their knowledge of classic French cuisine and modern international culinary techniques to our students."--Le Cordon Bleu. Every effort is made to ship all books and other items within 24 hours. Clean recycled packing material will be used when possible. The Book Shed has a been a member of the Vermont Antiquarian Bookseller's Association since 1997. An online bookseller with a bookshop sensibility!