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En Papillote (French: "in parchment")
is a method of cooking in which the food is put into a folded pouch or
parcel and then baked. The parcel is typically made from folded
parchment paper, but other material such as a paper bag or aluminum foil
may be used. The parcel holds in moisture to steam the food.
The moisture may be from the food itself or from an added moisture
source like water, wine, or stock and the flavors of some herbs.
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Le Cordon Bleu's Complete Cooking Techniques:
the indispensable reference demonstrates over 700 illustrated techniques
with 2,000 photos and 200 recipes
With this exceptional opus, over 100 years of unparalleled experience
and expertise are put at the fingertips of every home cook using the
same hands-on approach promoted in practical classes at Le Cordon Bleu's
institutes. This indispensable and unique reference work teaches
essential preparation and cooking skills and professional
tricks-of-the-trade, with over 700 cooking techniques shown in more than
2,000 color images.
Whatever the interest -- providing family-pleasing everyday fare or
mastering a top chef's recipe, or even attempting to re-create a dish
from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques
will enable people to cook what they want with success. Its hundreds of
illustrated techniques are invaluable kitchen aids, as are the many
integral recipes.
Cooks interested in ethnic cuisines, readers of chef inspired,
ingredient-led, or occasion-oriented cookbooks, as well as devotees of
simple home cooking will turn to this book again and again and wonder
how they ever cooked without it. Le Cordon Bleu Complete Cooking
Techniques is destined to become a classic kitchen reference.
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