tag:blogger.com,1999:blog-5328727386159894685.post2378002259782875399..comments2009-03-31T20:45:35.928-07:00Comments on Le Cordon Bleu AT MY HOME: Lesson 3: Lessons LearnedMark Palmerstonhttp://www.blogger.com/profile/08054972641225987958noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5328727386159894685.post-62512126046021351962009-01-14T20:13:00.000-08:002009-01-14T20:13:00.000-08:00Alton Brown is also a great teacher to help with s...Alton Brown is also a great teacher to help with simple things that can confound you in the kitchen, like boiling an egg and making a sauce that does not break.<BR/>I make much tastier more beautiful eggs I can photograph and scrumptious sauces today because of his simple and clear and <I><B>very rememberable</B></I> instructions.<BR/><BR/>I find him quite superior to Tony Bourdain ( I have read all of Bourdain's books and seen just about all No Reservations epis)<BR/>But I do love Tony's humour and respect his knowledge...<BR/><BR/>But with Alton's simple culinary science approach, the answers to simple kitchen problems stick with you so that you can work your way through any recipe debacle (like sauces of all types) with ease and confidence...<BR/><BR/>Check out Alton Brown, winner of many James Beard awards, I am sure he will rock your world.<BR/>Everything that he teaches is applicable to you working through Le Cordon Bleu @ Home in your Home.<BR/><BR/>I am not certain where you live, but he is just about the only program worth watching on the Food Network.<BR/>Bon Chance...!feasting-on-pixels (terrie)https://www.blogger.com/profile/05024830309418745214noreply@blogger.com