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- 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

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Complete set of 72 magazines and index

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Blue and white box binder 1-18

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Some discolouration to white plastic

Blue and white box binder 19-36

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Some discolouration to white plastic

Blue and white box binder 37-54

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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

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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

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Until listed please stated which number required

01: Grilling

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02: Roasting

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03: Casserole Cooking

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04: Shortcrust pastry

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05: Frying

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06: Steaming and Boiling

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07: Stewing

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08: Custards and omelletes

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09: English cakes

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10: Braising

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11: Cold table

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12: Christmas cooking

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13: Soups and pates

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14: Bread making

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15: Poultry

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16: Sautes

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17: Souffles

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18: Puff Pastry

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19: Pork, Ham, Gammon and bacon

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20: New ways with liver and kidneys

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21: Hot dishes for cold days, pancake making

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22: Meringues, Oily fish herrings to salmon

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23: Choux pastry, cooking with cheese

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

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25: Unusual lamb and veal dishes, crepes suzette

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

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

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28: 40 ways of cooking eggs

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29: Leftovers made good, American cakes, home freezing

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30: Cook pasta Italian style, shellfish preparation

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

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32: Wedding cake, spring and summer salads

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

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34: Weekend entertain made easy, cooking with rice

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

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36: Wedding receptions, choosing and serving wines

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37: Patisseries and Fench gateau, Armenian lamb with pilaf

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38: Asparagus, seasonal vegetables, hot savoury creams

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39: Caramel cream, summer fruits

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40: Pizzas, barbeques, formal and informal parties

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

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

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

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44: Continental gateau, side salads

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45: Easy holiday cooking, picnic menus, continental dishes

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46: More about fish, advanced recipes

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

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

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

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

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

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

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

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

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55: Cocktail savouries, everyday and party cooking for two

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

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57: Special shell fish dishes, some Kosher cooking

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

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59: Learn to cook Indian style, Gallette Normandie

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

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

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

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

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

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65: Sophisticated time savers, pork suppers, party sandwiches

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

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

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

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69: Recipes from Commonwealth countries, steak Diane, pavlova

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

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

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

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Index to set

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