Publications of Le Cordon Bleu

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In 1827, before the days of Le Cordon Bleu, the first cookbook that was published was Le Cordon bleu Ou Nouvelle Cuisinière Bourgeoise. With a rich history spanning over the 120 years, Le Cordon Bleu opened its first class in Paris in October 1895. The name Le Cordon Bleu was adopted from the French culinary weekly magazine La Cuisinière Cordon Bleu by journalist, Marthe Distel. The magazine itself was published through a span of over 70 years and it served as a reference for those who wants to learn about food preparation techniques.

Madame Distel decided that it is best that the lessons were taught face to face, thus, leading to the opening of the school. The book itself, which teaches the art of cooking via its recipe, remained in print for at least fifty years. Following the teaching in classes, books were also released internally and also to public later on.

As time pass, Le Cordon Bleu spread its branch all over the world and publishes their culinary book in various languages. Some of the notable recipe books are such as the Sabrina series, published from 1995 to 1999 by Bunka Shuppan in Japan. The name itself was adopted from the famous 1954 Hollywood movie, “Sabrina”, starring Audrey Hepburn who attending Le Cordon Bleu in Paris.

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“We took our cue from the many students and graduates around the world who were looking for a single reference that would explain and show the techniques that have existed and been respected for more than three centuries.” Andre J. Cointreau, President, Le Cordon Bleu International.

This leads to the publication of Le Cordon Bleu Cuisine Foundations and Le Cordon Bleu Cuisine Foundations Classic Recipes which was extensively researched and compiled by the Chefs of Le Cordon Bleu.

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Le Cordon Bleu Cuisine Foundations is illustrated with nearly 2000 photographs, and designed to teach the secrets of this renowned culinary arts school. Focusing on techniques and recipes, it provides a foundation for perfecting the fundamentals – ranging from vegetable cuts to roux, stocks, and sauces, to mise en place and preparation.

Le Cordon Bleu Cuisine Foundations Classic Recipes celebrates the techniques involved and the value of ingredients used. The featured 169 recipes convey the history and evolution of French culinary technique.

As the world continues to benefit from these publications, Le Cordon Bleu Dusit, Thailand, led by their Executive Master Chef Fabrice Danniel, published their own recipe book, Som Tum: A Meeting of Flavours, Tastes and Cultures, in 2011. The book has been nominated and won the Best in the World Award Gourmand Award (Asia category) at the International Gourmand Cook Book Awards held in Paris, France on March 6th 2012.

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Som Tum was published in dual language, both Thai and English and it covers the origins and history of Som Tum, as well as it health benefits and also what it was usually served with. The book also contained 23 recipe, mostly classic French or very creative fusion dishes divided amongst appetizers, desserts, fish and seafood, meat and poultry.

In time to come, more publications will be done by Le Cordon Bleu as the world continues to seek for fine quality culinary techniques and recipe to try. As a sneak preview, Le Cordon Bleu Malaysia, led by Technical Director Chef Rodolphe Onno, would publish a book, featuring palm oil, as its main ingredient. Stay tuned to find out more.

蓝带国际厨艺餐旅学院 Le Cordon Bleu Malaysia
http://www.fsi.com.my/lcbleu/

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