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The Cordon Bleu Cook Book

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"The tremendous achievement in culinary excellence for Le Cordon Bleu London wouldnot have been possible without the expertise of Dione Lucas many years ago." - AndreCointreau, from the ForewordLe Cordon Bleu cooking school is internationally known for culinary excellence. Firstpublished in 1947, The Cordon Bleu Cookbook was written for all who love good food,and to inspire them to achieve a level of creative artistry with their cooking. Dione Lucas,with fellow Cordon Bleu graduate Rosemary Hume, founded Le Cordon Bleu school inLondon in the 1930s; Lucas went on to establish the New York branch of the school.Both schools had a profound influence on English-speaking cooks around the world. Thisbook collects over 350 classic and traditional French recipes, each described with easy-to-follow culinary instructions. In 1980, this fine collection was honored with the JamesBeard Cookbook Hall of Fame Award.Dione Lucas founded the Cordon Bleu cooking schools in London and New York. Shedied in 1971. Andre Cointreau is the president and CEO of Le Cordon Bleu.

322 pages, Hardcover

First published January 1, 1947

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About the author

Dione Lucas

9 books
Dione Lucas, born Dione Narone Margaris Wilson (10 October 1909 – 18 December 1971) was an English chef who was the first female graduate of Le Cordon Bleu.

Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She worked as a hotel chef in Hamburg before World War II and wrote of preparing stuffed squab for Adolf Hitler.

She later opened a Cordon Bleu restaurant and a cooking school in New York. She also ran the Egg Basket restaurant by Bloomingdale's in New York. Her cooking show To The Queen's Taste was broadcast on CBS in 1948-1949 from the restaurant. She had another show in the 1950s.

Her sister was a the famed cellist, Orrea Pernel.

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