《法国蓝带西餐烹饪宝典》为普通厨师和家庭爱好者打开了蓝带厨艺学院神秘的大门。在书中全部的十五章里，菜谱内容简洁易懂，重点聚焦在不同的食品或食品分类的制作上，从汤、主菜到糕点、饼干类，每一章都是从如何挑选原材料开始，到食物的制备，再到烹制技巧。这些大量的信息包括了从设备工具到菜肴装盘的好点子，在许多章节中，都有专门栏目一步步深入浅出地进行详尽介绍。本书是独特而不可或缺的权威烹饪教科书，在烹调方面出现的问题，可以从书中找到令人满意的答案，是厨房中的必备书。( French Le Cordon Western Food Cooking Collection opens the mythical door to Le Cordon Bleu for ordinary chefs and family lovers alike.In all fifteen chapters of the book, the cookbook is concise and easy to be understood, focusing on the production of different foodstuffs or food assortments. From soups, entrees to cakes and biscuits, each chapter begins with the selection of raw materials, then discusses about the food preparation and cooking skills.The vast amount of information contains good ideas from equipment tools to dishes. In many chapters, there are sections dedicated to the step-by-step explanations.This book is an authoritative cooking textbook, which is unique and indispensable. For cooking problems, readers can find satisfactory answers from the book. It is an essential book in the kitchen.)