Cordon Bleu Cookery Course 1st edition

Published by Purnell in 1968 in 72 partworks with blue box binders. First Edition

 

The first weekly cookery course to be published, for 4/6 each. 1st edition.

"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 menus every week". There's more than a hint of Robert Carrier's influence in some of these.

Plenty of good photographs.

We have a good selection of both editions in stock

Updated January 2012

!

Blue and white box binder 1-18

Some discolouration to white plastic

No magazines

Blue and white box binder 19-36

Some discolouration to white plastic

No magazines

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

01: Grilling (2)

with index for 1-18

02 : Roasting (2)

03: Casserole Cooking (2)

04: Shortcrust pastry (2)

05: Frying (2)

06: Steaming and Boiling (2)

07: Stewing (2)

08: Custards and omelletes (2)

09: English cakes (1)

10: Braising (2)

11: Cold table (1)

12: Christmas cooking (0)

13: Soups and pates (2)

14: Bread making (2)

15:Poultry (1)

16: Sautes (1)

17: Souffles (1)

18: Puff Pastry (2)

19: Pork, Ham, Gammon and bacon (1)

20: New ways with liver and kidneys (1)

21: Hot dishes for cold days, pancake making (1)

22: Meringues, Oily fish herrings to salmon (1)

23: Choux pastry, cooking with cheese (2)

24: Raspberry parfait, sponge cakes, petit fours, herbs (1)

25: Unusual lamb and veal dishes, crepes suzette (1)

index 1-36

26: White fish, hors d'oeure, choux pralines (0)

27: Easter holiday cooking, Hot cross buns, decorated eggs, pinic lunch (2)

28: 40 ways of cooking eggs (1)

29: Leftovers made good, American cakes, home freezing (0)

30: Cook pasta Italian style, shellfish preparation (1)

31: Sole bonne femme, Grow and cook unusual vegeatbles, brains and sweetbreads (1)

32: Wedding cake, spring and summer salads (1)

33: Party dishes using aspic and jelly, barbeque and camping ooking eqipment (2)

34: Weekend entertain made easy, cooking with rice (1)

35: Lunchtime buffet recipes, cold souffles and mousses, new idea for beef and veal (1)

36: Wedding receptions, choosing and serving wines (1)

37: Patisseries and Fench gateau, Armenian lamb with pilaf (2)

includes part index

38: Asparagus, seasonal vegetables, hot savoury creams (1)

39: Caramel cream, summer fruits (2)

40: Pizzas, barbeques, formal and informal parties (2)

41: Veloute, iced and bisque soups, jam, jelly-making and bottling (2)

42: Cooking with milk, cheesecakes, salads as main courses (2)

43: Chicken and duck dishes, galantines and chaudfroids, strawberry mille feuilles (1)

44: Continental gateau, side salads (2)

45: Easy holiday cooking, picnic menus, continental dishes (2)

46: More about fish, advanced recipes (2)

47: Cream ices and sorbets, party menu, cooking tongues (2)

48: Iced curry soup, pasta recipes, classic dishes from the continent (2)

49: Seasonal preserves, jams, jellies and pickles, advanced recipes for lamb and vea (2)l

includes index 37-60

50: Dried vegetbles in soups and stews, cassoulet, cooking with chocolate (2)

51: Continental doughs, danish pastries, brioches, sweet sauces for puddings (2)

52: Rabbit pudding or pie, pigeons and squabs, marrows and courgettes (2)

53: Italian specialities, meals with a pressure cooker, plug in kitchen equipment (2)

54: Buffet for 21st birthday, halloween party food, petits fours (1)

55: Cocktail savouries, everyday and party cooking for two (2)

56: Plan a Guy Fawkes party, advanced fish dishes, chicken in a basket (2)

57: Special shell fish dishes, some Kosher cooking (2)

58: Recipes for game birds: pheasants, partridges, venison, grouse and hare pie (2)

59: Learn to cook Indian style, Gallette Normandie (2)

60: Regional dishes : Cloutie dumplings, stargazy pie, muffins, crumpets, singin hinnie (2)

61: More advanced dishes: Chicken kiev, health foods, vegetarian recipes, invalid trays (2)

includes index 37-72

62: Planned menus for busy cooks, career girl hostess, cakes for festive occasions (1)

63: Kosher cooking continued ; salt beef and passover cakes, home-made confectionery, glace fruits (2)

64: Dishes for traditional clebrations, spiced goose, punches and wassar cups, New Year food (2)

65: Sophisticated time savers, pork suppers, party sandwiches (1)

66: Chinese cooking, food for teenage tastes, fondue Bourguingnonne, Hamburgers (2)

67: Help for husbands in the kitchen, cooking for one, waffles, chocolate mille feuilles (2)

68: Catering for coffee mornings, committee lunches, evening occassions, church fetes (2)

69: Recipes from Commonwealth countries, steak Diane, pavlova (2)

70: Learn to carve the professional way, slow roasting, crown roast, pineapple curd cake, lamb a la torque (2)

71: Family recipes for deep freezing, chestnut parfait, solid/heat storage cooking (2)

72: Celebrate a golden wedding, chafing dish recipes, featuring Cordan Bleu cookery school (2)

Index to set