MasterCook Welcomes You!

MasterCook is proud to introduce Le Cordon Bleu® Recipes from MasterCook, the result of a partnership between Le Cordon Bleu International, the premiere culinary institute worldwide, and MasterCook, America’s most trusted recipe management and cooking software.

We think the pairing is a natural one. Le Cordon Bleu International has been turning out the world’s best chefs for over 100 years, passing on to each new generation the classic recipes and techniques of French cuisine. While MasterCook has been the #1 recipe and cookbook app since it was introduced in 1998.

Paris in chocolate and pastryLongtime MasterCook users remember fondly some of the collaborations we’ve done in years past. We’ve partnered on many special editions, such as MasterCook Food & Wine and MasterCook Cooking Light. We even released a French edition, MasterCook: Le grand Larousse de la Cuisine.

With this new edition, we are thrilled to bring you a selection of recipes straight from Le Cordon Bleu International. If you’re a former student, these recipes will strike a nostalgic chord, allowing you to revisit some of the core recipes that shaped you.
Salmon Recipe from MasterCook special edition
If you’re a cooking enthusiast or foodie, here is your chance to learn some of the basics of French cuisine from one of the world’s most respected sources. These recipes provide a foundation for exploring not just French food, but all that is based on the foundation of French cooking.

You may be surprised to learn how much of world cuisine traces its way back to French cooking. Here are the recipes you’ll find included in Le Cordon Bleu Recipes from MasterCook:

Fonds de Volaille (Chicken Stock)
Pâte Brisée (Classic Shortcrust Dough)
Soupe à l’Oignon Gratineé (French Onion Soup)
Gougères (Cheese Puffs)
Quiche Lorraine
Soufflé au Fromage (Cheese Soufflé)
Ratatouille Niçoise
Gratin Dauphinois (Potato Gratin)
Riz Pilaf (Rice Pilaf)
Poulet Rôti (Roast Chicken)
Filet de Dinde Sauté Chausseur (Turkey Breast with Mushrooms)
Coq ou Chapon au Vin (Rooster or Capon Stewed in Red Wine)
Poulet Sauté Basquaise (Chicken Sautéed with Peppers)
Boeuf Bourguignon (Beef Stew in Burgundy Wine)
Steak au Poivre (Steak with Peppercorn Sauce)
Navarin d’Agneau (Lamb Stew)
Darne de Saumon au Beurre Blanc (Salmon Steaks with Lemon Butter Sauce)
Saint-Jacques Provencales (Provencale-Style Sea Scallops)
Moules à la Crème (Steamed Mussels with Cream)
Turbot à la Dugléré (Turbot with Tomatoes)
Escargots Bourguignons (Snails in Garlic and Parsley Butter)
Tarte aux Pommes (Apple Tart)
Crème Brûlée (Caramelized Custard)
Cake Citron (Lemon Pound Cake)
Mousse au Chocolat (Chocolate Mousse)

Like any educational endeavor, it doesn’t end there—it continues! We’ll be bringing you at least one new recipe a month to tantalize your senses and spur you on to new cooking achievements. Continue to visit our blog for stories about what Le Cordon Bleu International alumni and professional chefs in hospitality and other areas find inspiring about today’s food trends.

Le Cordon Bleu chefs cooking