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Finger Food (Le Cordon Bleu) [Hardcover]

By Le Cordon Bleu (Author) & Le Cordon Bleu (Author)
Our Price $ 8.40  
Retail Value $ 12.00  
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Item Number 175844  
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Item description for Finger Food (Le Cordon Bleu) by Le Cordon Bleu & Le Cordon Bleu...

Finger Food (Le Cordon Bleu) by Le Cordon Bleu

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Item Specifications...

Studio: Periplus Editions
Pages   64
Est. Packaging Dimensions:   Length: 9.8" Width: 8.7" Height: 0.6"
Weight:   1.15 lbs.
Binding  Hardcover
Release Date   Apr 15, 1999
Publisher   Periplus Editions
ISBN  9625934448  
ISBN13  9789625934440  

Availability  0 units.

More About Le Cordon Bleu & Le Cordon Bleu

Register your artisan biography and upload your photo! Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Baking > General
2Books > Subjects > Cooking, Food & Wine > Baking
3Books > Subjects > Cooking, Food & Wine > General
4Books > Subjects > Cooking, Food & Wine > Meals > Appetizers
5Books > Subjects > Cooking, Food & Wine > Professional Cooking > Professional

Reviews - What do customers think about Finger Food (Le Cordon Bleu)?

Adequate tastes, adequate recipes  Oct 15, 2001
I borrowed this book for a dinner party, and while I won't buy my own, there are a few recipes I'd make again -- a suitable description of my overall happiness with it.

Good things: the recipes are accessible to novice cooks (like me), minor errors and amateurish skills are (mostly) ok, and we were able to pull off all of the recipes we tried.

Bad things: there are a lot of gotchas, like assumptions about tools that novice cooks may not have; the portion measurements were regularly off (every dish we made didn't come out to the right amount -- too many, too few...); the ratings of easy to hard seem way off.

Overall, some hits (pronto puff pizzas, salmon/trout roulade) and some misses (cheese-filled mushrooms) with the crowd, and I wouldn't rush to make any of them again.

The Cordon Bleu should be ashamed to put their name on this!  Aug 13, 1999
Mundane recipes with little preparation information, but terrific photos. Buy it if you only like to look at food. Inexperienced cooks will be confused by the lack of preparation instructions. Serious cooks will find this book dull.

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