New cookbooks: one-pot wonders to Le Cordon Bleu techniques
Monday 05 July 2010
New cookbooks are continually hitting the market and here is a sneak peek at the internationally acclaimed cooking school Le Cordon Bleu's two new technique teaching books plus one-pot wonders by the Pulitzer Prize-winning film critic Roger Ebert.
It is now possible to bring Le Cordon Bleu lessons into your kitchen with both Le Cordon Bleu's Cuisine Foundations (€43.78) and Le Cordon Bleu's Cuisine Foundations: Classic Recipes (€19.45).
Each recipe goes beyond the basic list of ingredients (metric and US measurements) and step-by-step process with a detailed list of cooking tools required, highlights of culinary techniques and ‘learning outcomes.'
If you can't make it to the premier cooking school in Paris, then take a stab at making the perfect crème renversée au caramel, oeufs mollets florentine, escabèche de maquereaux, potage parmentier, pissaladière and much more.
Roger Ebert's surprising new cookbook The Pot and How to Use It: The Mystery and Romance of the Rice Cooker will be available on September 21. He has been battling thyroid and throat cancer for eight years and is now unable to eat without the assistance of a feeding tube.
However in his book he shares his love of the rice cooker and teaches how simple it is to slowly whip up healthy inexpensive dishes that go well beyond rice. The book is priced at $14.99 (€12.21).
Also, the ‘World's Best Restaurant' Noma is to release a cookbook by its two-Michelin-star chef René Redzepi. Noma: Time and Place in Nordic Cuisine is to include 90 original recipes, as well as 200 color photographs of the dishes, ingredients, suppliers, and landscapes of the Nordic region. The book is scheduled to be released on September 30 and will cost $49.99 (€40.73).
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