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Kitchen Secrets

Kitchen Secrets

Kitchen Secrets Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. E

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In the Kitchen with Le Cordon Bleu

In the Kitchen with Le Cordon Bleu IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blen

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2 responses to “Kitchen Secrets”

  1. alost says:
    2 of 2 people found the following review helpful
    4.0 out of 5 stars
    Good Range of Recipes; Inviting and Not Too Complex, May 18, 2013
    By 
    alost (Mid-Atlantic, East Coast US) –
    (VINE VOICE)
      

    This review is from: In the Kitchen with Le Cordon Bleu (Paperback)
    Customer review from the Amazon Vine™ Program (What’s this?)

    In the Kitchen with Le Cordon Bleu has a good range of inviting recipes. They are nice, but not so complex as to be off-putting. Most of the recipes are quite simple, even if the ingredients list on a few might be a bit lengthy. Moreover, I found the majority of the recipes in this book to be ones I would make. That is not always the case with some cookbooks.

    The book is well illustrated, although not all dishes are featured. Many recipes feature “Chef’s Tip” providing tips on preparation. Most categories feature four to five plates/recipes. The Sides and Deserts categories feature more than a dozen each.

    My only complaint is that that the text is only available in paperback. I prefer hardback for durability and ease of use, particularly for a cookbook.

    Some sample recipes:

    Appetizers
    Corn and Chicken Fritters with Poblano Cream Sauce;
    Lobster, Mango and Avocado with Citrus Vinaigrette

    Entrees
    Quinoa Croquettes with Tomato Sauce
    Lobster Brochette with Porcini Mushrooms and Garlic Butter

    Soups
    Cream of Chicken Soup with Mushrooms and Truffles
    Oyster and Artichoke Soup with Olive Oil and Pancetta Crisps

    Salads
    Flaked Crab with Ginger Mayonaise and Herb Salad

    Fish
    Salmon with Lemon Artichoke and Grapes

    Chicken and Duck
    Chicken Stuffed with Shitake Duxelles and Tarragon Sauce
    Wasabi Crusted Chicken Breast with Herbed Rice Noodles

    Lamb, Beef and Veal
    Beef Tenderloin with Five Peppers
    Beef Daube Provencale Style

    Pork and Game
    Pork Filet Mignon with Leeks and Whole Grain
    Venison Braised in Red Wine

    Pasta and Vegetarian
    Spinach Stuffed Cannelloni with Tomato Sauce
    Crab Ravioli with Garlic Cream and Chervil Sauce

    Sides
    Polenta Cakes
    Cream of Lentils
    Duchesse Potatoes

    Deserts
    Creme Brulee
    Pear and Almond Tart
    Chilled Raspberry Soup
    Strawberry Eclairs with Blackberry Coulis and Chantilly Cream

    Stocks, Cooking Liquids and Pastes
    Beef Stock
    Demi Glace
    Pistachio Paste

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  2. S. Montgomery "green dad" says:
    1 of 1 people found the following review helpful
    4.0 out of 5 stars
    Gourmet recipes that are refreshing for the home cook, June 1, 2013
    By 

    This review is from: In the Kitchen with Le Cordon Bleu (Paperback)
    Customer review from the Amazon Vine™ Program (What’s this?)

    In the Kitchen with Cordon Bleu is a nice compact cookbook. I really love the photography but wish it were hardback for the kitchen. The recipes contained in the cookbook are more gourmet and upscale which is a refreshing change from most cookbooks geared to the home chef. Each recipe is broken down into a handful of prep steps and they are easy to glance at while preparing rather than trying to re-read a long paragraph while cooking. I do enjoy just reading cookbooks but this has some great recipes that I can’t wait to try out for future dinner parties too.

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