Occasionally, I get questions about whether the book Le Cordon Bleu at Home
does follow the coursework at the Paris school.
Actually, many of the classic recipes in the book are indeed still taught at the school. Each demonstration features an appetizer, a main dish and a dessert, although students recreate only the main dish in the practical kitchens. The descriptions are good, although when I used the chocolate souffle recipe for my book,
I had to add in some instructions about tempering chocolate to make it work.
I recently came across the blog Le Cordon Bleu at My Home
who is trying to cook all the way through that book, and thought I’d share.