Penguin Cordon Bleu Cookery
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Condition: Good to fair. Paperback. Page Condition: Good - possible tanning. Markings: possible previous owner inscription.
At the intersection of classical French technique and everyday accessibility, Penguin Cordon Bleu Cookery stands as one of the most authoritative and enduring home cookery manuals of the twentieth century. Co-authored by Rosemary Hume and Muriel Downes — both principals of the celebrated Cordon Bleu Cookery School in London — the book instructs readers in the full range of French culinary arts, from fundamental sauces and stocks to elegant entrées and refined desserts, all presented with the precision and clarity that defined the Cordon Bleu method. More than a mere recipe collection, this volume chronicles the philosophy that great cooking is built on disciplined technique, quality ingredients, and an understanding of classical principles that transcend any single dish. Hume and Downes write with the assured authority of master teachers, guiding the reader step by step through methods that were once the exclusive preserve of professional kitchens. For anyone who has ever wondered what separates a competent cook from a truly accomplished one, this book holds the answer.
Author: Rosemary Hume And Muriel Downes
Format: Paperback
Genre: Cookery
Condition remarks:
Condition: Good to fair. Paperback. Page Condition: Good - possible tanning. Markings: possible previous owner inscription.
At the intersection of classical French technique and everyday accessibility, Penguin Cordon Bleu Cookery stands as one of the most authoritative and enduring home cookery manuals of the twentieth century. Co-authored by Rosemary Hume and Muriel Downes — both principals of the celebrated Cordon Bleu Cookery School in London — the book instructs readers in the full range of French culinary arts, from fundamental sauces and stocks to elegant entrées and refined desserts, all presented with the precision and clarity that defined the Cordon Bleu method. More than a mere recipe collection, this volume chronicles the philosophy that great cooking is built on disciplined technique, quality ingredients, and an understanding of classical principles that transcend any single dish. Hume and Downes write with the assured authority of master teachers, guiding the reader step by step through methods that were once the exclusive preserve of professional kitchens. For anyone who has ever wondered what separates a competent cook from a truly accomplished one, this book holds the answer.