Since The Cordon Bleu Cookbook was first published in 1947, it has become widely recognized as the classic that introduced America to the Cordon Bleu's French culinary tradition, and has been honored with the James Beard Cookbook Hall of Fame Award. Dione Lucas, founder of the Cordon Bleu schools in London and New York, offers 350 recipes that have become the acknowledged cornerstones of French cooking in America. Readers will discover everything from.
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