|
LE CORDON BLEU, LONDON
On a recent trip
to London, England, I attended a demonstration cooking
 class
at Le Cordon Bleu. The chef prepared Creme de conchillias
aux agrumes (Creamy shellfish broth with citrus flavor)
, Epaule d'agneau a la boulangere (Shoulder of lamb
in a dough crust & baker's potatoes) and Gratin d'oranges
(Gratined orange dessert). The class was very enjoyable,
especially our time with the students who, by the way,
were mostly American.
 The
Le Cordon Bleu Classes last for 10 weeks and are taught
at three levels, Basic, Intermediate and Superior. There
are two full programs taught in this manner. The first
is called the Cuisine Cycle and the second is the Pastry
Cycle. We sat in on a Superior Cuisine Course with about
20 students. The students took a lot of notes during
the class and asked questions throughout. At the conclusion,
a tasting was held and the students then worked on the
same recipes on their own. They said they have both
written and practical exams. Le Cordon Bleu was started
in 1895 in Paris and now has branches in London, Tokyo,
Ottawa, Sydney, Australia and USA
Demonstration classes are offered
daily so that members of the public may be initiated
into the secrets of delicious cuisine and pastry. More
class information is available at www.cordonbleu.net.
DESSERT
HALL OF FAME
The publishers of BEST OF THE BEST
COOKBOOK series have chosen my recipe for Amaretto
Bread Pudding to be included in THE RECIPE HALL
OF FAME DESSERT COOKBOOK.
The cookbook will contain 300 recipes from more than
4,000 included in all the volumes of the "Best" series.
"Each recipe selected was a proven popular favorite
that consistently produces a superb dish." The Amaretto
Bread Pudding recipe is from my first cookbook and was
included in the BEST OF THE BEST FROM LOUISIANA II.
The recipe is posted under Recipes on my web page. For
more information on the "Best" cookbooks visit www.quailridge.com.
More
What's Cooking:
BOSTON...One
of the Best!
CHICAGO...The
Windy City
City by the Bay
Start Spreading
the News...
Diamond in the Rough
Charleston Culinary
Adventure
Gordon Ramsay at Claridge's
Hotel - London
Our Culinary Adventure
at Sea
Gourmet to Go
Santa Fe Culinary Adventure
New England Culinary
Institute
Je Me Souviens…..Quebec
City
Le
Cordon Bleu
My
Favorite Restaurant – French Laundry
My
Favorite Gadgets
Mardi
Gras and King Cakes
Grits…they’re
just not for breakfast anymore
|
