PartWorks

- Cordon Bleu Cookery Course

Published by Purnell in 1968 in 72 issues with blue box binders.

The first weekly cookery course to be published for 4/6 each

'apart from going over the basic cooking techniques - and that includes knowing when to save time in the kitchen- we also give twenty, or more varied recipes(and suggested menus0 every week'

Plenty of good photographs.

Updated May 2010

Complete set of 72 magazines and index

Blue and white box binder 1-18

Some discolouration to white plastic

Blue and white box binder 19-36

Some discolouration to white plastic

Blue and white box binder 37-54

Tab with press stud had split from front come off but has been repaired with tape.

Discoloured white

Blue and white box binder 55-72

Sadly the white plastic along the top of the box binder has broken off. Could possibly be repaired with plastic cement.

White discoloured

Individual magazines

Until listed please stated which number required

01: Grilling

02: Roasting

03: Casserole Cooking

04: Shortcrust pastry

05: Frying

06: Steaming and Boiling

07: Stewing

08: Custards and omelletes

09: English cakes

10: Braising

11: Cold table

12: Christmas cooking

13: Soups and pates

14: Bread making

15: Poultry

16: Sautes

17: Souffles

18: Puff Pastry

19: Pork, Ham, Gammon and bacon

20: New ways with liver and kidneys

21: Hot dishes for cold days, pancake making

22: Meringues, Oily fish herrings to salmon

23: Choux pastry, cooking with cheese

24: Raspberry parfait, sponge cakes, petit fours, herbs

25: Unusual lamb and veal dishes, crepes suzette

26: White fish, hors d'oeure, choux pralines

27: Easter holiday cooking, Hot cross buns, decorated eggs, pinic lunch

28: 40 ways of cooking eggs

29: Leftovers made good, American cakes, home freezing

30: Cook pasta Italian style, shellfish preparation

31: Sole bonne femme, Grow and cook unusual vegeatbles, brains and sweetbreads

32: Wedding cake, spring and summer salads

33: Party dishes using aspic and jelly, barbeque and camping ooking eqipment

34: Weekend entertain made easy, cooking with rice

35: Lunchtime buffet recipes, cold souffles and mousses, new idea for beef and veal

36: Wedding receptions, choosing and serving wines

37: Patisseries and Fench gateau, Armenian lamb with pilaf

38: Asparagus, seasonal vegetables, hot savoury creams

39: Caramel cream, summer fruits

40: Pizzas, barbeques, formal and informal parties

41: Veloute, iced and bisque soups, jam, jelly-making and bottling

42: Cooking with milk, cheesecakes, salads as main courses

43: Chicken and duck dishes, galantines and chaudfroids, strawberry mille feuilles

44: Continental gateau, side salads

45: Easy holiday cooking, picnic menus, continental dishes

46: More about fish, advanced recipes

47: Cream ices and sorbets, party menu, cooking tongues

48: Iced curry soup, pasta recipes, classic dishes from the continent

49: Seasonal preserves, jams, jellies and pickles, advanced recipes for lamb and veal

50: Dreid vegetbles in soups and stews, cassoulet, cooking with chocolate

51: Continental doughs, danish pastries, brioches, sweet sauces for puddings

52: Rabbit pudding or pie, pigeons and squabs, marrows and courgettes

53: Italian specialities, meals with a pressure cooker, plug in kitchen equipment

54: Buffet for 21st birthday, halloween party food, petits fours

55: Cocktail savouries, everyday and party cooking for two

56: Plan a Guy Fawkes party, advanced fish dishes, chicken in a basket

57: Special shell fish dishes, some Kosher cooking

58: Recipes for game birds: pheasants, partridges, venison, grouse and hare pie

59: Learn to cook Indian style, Gallette Normandie

60: Regional dishes : Cloutie dumplings, stargazy pie, muffins, crumpets, singin hinnie

61: More advanced dishes: Chicken kiev, health foods, vegetarian recipes, invalid trays

62: Planned menus for busy cooks, career girl hostess, cakes for festive occasions

63: Kosher cooking continued ; salt beef and passover cakes, home-made confectionery, glace fruits

64: Dishes for traditional clebrations, spiced goose, punches and wassar cups, New Year food

65: Sophisticated time savers, pork suppers, party sandwiches

66; Chinese cooking, food for teenage tastes, fondue Bourguingnonne, Hamburgers

67: Help for husbands in the kitchen, cooking for one, waffles, chocolate mille feuilles

68: Catering for coffee mornings, committee lunches, evening occassions, church fetes

69: Recipes from Commonwealth countries, steak Diane, pavlova

70: Learn to carve the professional way, slow roasting, crown roast, pineapple curd cake, lamb a la torque

71: Family recipes for deep freezing, chestnut parfait, solid/heat storage cooking

72: Celebrate a golden wedding, chafing dish recipes, featuring Cordan Bleu cookery school

Index to set

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