CLIFTON PARK, N.Y., March 25, 2013 /PRNewswire/ -- In the Kitchen with Le Cordon Bleu, a new cookbook from the world-renowned chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management, is now available from Cengage Learning, a leading educational content, software and services company for the academic, professional and library markets. This new cookbook features 100 exclusive, never-before-shared recipes, mouth-watering photography, comprehensive methods and tips from the Chefs.
With recipes aimed to inspire, entertain and delight food lovers, In the Kitchen with Le Cordon Bleu appeals to a wide spectrum of individuals – from the novice home cook, to an avid foodie, to a professional chef, and every level in between. Each dish featured in the book is unique and can apply to a variety of occasions, whether it is a family dinner or a formal dinner party. Additionally, throughout the book the Chefs share secrets, tips and background information to provide some valuable "whys" and "hows" behind various cooking techniques.
The 100 included recipes cover all courses, from appetizers to desserts, and the Chefs have chosen recipes that are not only delicious, but also inspiring, fresh and creative. Each one was specifically chosen based on a special ingredient or a unique blend of flavors. Each recipe is broken down into concise components, and cooking methods include detailed instructions for easy comprehension and delicious results.
"We are very pleased to work with Cengage Learning to deliver this new and exciting project to kitchens across the globe," said Andre J. Cointreau, President, Le Cordon Bleu International. "For 115 years, Le Cordon Bleu has trained generations of the world's best chefs and continues to deliver its celebrated culinary arts education, both in the classroom and through books like In the Kitchen with Le Cordon Bleu. The fact that our chefs are among the finest in the world assures readers that the advice provided is authentic, and that the recipes within are bound to be delicious. Passionate food enthusiasts who are not enrolled in one our culinary programs can still learn from our chefs – it's as easy as turning the page and creating your own culinary masterpiece."
The rich and engaging photographs in the book were provided by Helene Dujardin, an avidly followed and awarding-winning food photographer. In addition to In the Kitchen with Le Cordon Bleu, Helene has photographed numerous magazine features and cookbooks, and her work has been praised by the likes of Elle Magazine and Martha Stewart, among others. Her photographs in the book and throughout her career reveal her passion for natural light and seasonal fresh ingredients.
About Cengage Learning
Cengage Learning is a leading educational content, software and services company for the academic, professional and library markets worldwide. The company's products and services are designed to foster academic excellence and professional development, increase student engagement, improve learning outcomes and deliver authoritative information to people whenever and wherever they need it. For more information on Cengage Learning, please visit www.cengage.com.
About Le Cordon Bleu International
Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide while instilling its unique passion for the art of cuisine. Today, Le Cordon Bleu is the preeminent culinary arts educational experience globally; its very name is synonymous with culinary excellence. For more information, please visit www.cordonbleu.edu.
SOURCE Cengage Learning