I am proud to present Le Cordon Bleu’s Cuisine Foundations—a project that was two years in the making. We hope that this book will provide a useful reference as you explore the world of cooking and that it will also serve you well as you embark on your own journey, both personally and professionally. At first glance you might think that this is just “another culinary textbook,” but on closer examination you will realize that the focus is on technique. To demonstrate those techniques, we have provided visual step-by-step photographs for most of them. We took our cue from the many students and graduates around the world who were looking for a single reference that would explain and show the techniques that have existed and been respected for more than three centuries. With human ingenuity came progress in the kitchen, but the techniques have remained practically unchanged. The tools have changed from wood-burning stoves to induction ovens to the “anti-griddle,” and though they certainly influenced the evolution of cooking, they have not replaced the tried-andtrue techniques.Leia mais