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| le cordon bleu collection 20 titles: Le Cordon Bleu Dessert Techniques Le Cordon Bleu, 1999-04-21 For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts methods for success. Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte. After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it. |
| le cordon bleu collection 20 titles: Le Cordon Bleu Slipcase Box Murdoch Books Pty Limited, 2011-04-01 |
| le cordon bleu collection 20 titles: Le Cordon Bleu's Complete Cooking Techniques Le Cordon Bleu, 1997-11-05 With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference. |
| le cordon bleu collection 20 titles: The Sharper Your Knife, the Less You Cry Kathleen Flinn, 2008-09-02 ...engaging, intelligent, and surprisingly suspenseful. —Elizabeth Gilbert, author of Eat, Pray, Love The unforgettable New York Times best-selling journey of self-discovery and finding one's true calling in life Kathleen Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder - until her boss eliminated her job. Instead of sulking, she took the opportunity to check out of the rat race for good - cashing in her savings, moving to Paris, and landing a spot at the venerable Le Cordon Blue cooking school. The Sharper Your Knife, the Less You Cry is the funny and inspiring account of her struggle in a stew of hot-tempered, chefs, competitive classmates, her own wretchedly inadequate French - and how she mastered the basics of French cuisine. Filled with rich, sensual details of her time in the kitchen - the ingredients, cooking techniques, wine, and more than two dozen recipes - and the vibrant sights and sounds of the markets, shops, and avenues of Paris, it is also a journey of self-discovery, transformation, and, ultimately, love. |
| le cordon bleu collection 20 titles: In the Kitchen with Le Cordon Bleu Cordon Bleu, 2013 IN THE KITCHEN WITH LE CORDON BLEU presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It's like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu! |
| le cordon bleu collection 20 titles: The Cordon Bleu Cookbook Dione Lucas, 1999 Over 350 recipes, from the founder of the Cordon Bleu cooking schools. |
| le cordon bleu collection 20 titles: American Book Publishing Record , 2000-07 |
| le cordon bleu collection 20 titles: Catalogue of Title-entries of Books and Other Articles Entered in the Office of the Librarian of Congress, at Washington, Under the Copyright Law ... Wherein the Copyright Has Been Completed by the Deposit of Two Copies in the Office Library of Congress. Copyright Office, 1923 |
| le cordon bleu collection 20 titles: Mastering the Art of French Cooking, Volume 1 Julia Child, Louisette Bertholle, Simone Beck, 1983-09-12 NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.' —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. —Thomas Keller, The French Laundry |
| le cordon bleu collection 20 titles: Film & Video Finder: Title section (L-Z) , 1997 |
| le cordon bleu collection 20 titles: The Kitchen Counter Cooking School Kathleen Flinn, 2011-09-29 The author of the New York Times bestseller The Sharper Your Knife, The Less You Cry tells the inspiring story of how she helped nine others find their inner cook. After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's chefternal instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking. |
| le cordon bleu collection 20 titles: Everyday Italian Giada De Laurentiis, 2010-10-20 In the Food Network star's first book, Giada De Laurentiis helps you put a fabulous Italian dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners. What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight. |
| le cordon bleu collection 20 titles: National Union Catalog , 1973 Includes entries for maps and atlases. |
| le cordon bleu collection 20 titles: Burnt Toast Makes You Sing Good Kathleen Flinn, 2014-08-14 A delicious new memoir from the New York Times bestselling author of The Sharper Your Knife, the Less You Cry A family history peppered with recipes, Burnt Toast Makes You Sing Good offers a humorous and flavorful tale spanning three generations as Kathleen Flinn returns to the mix of food and memoir readers loved in her New York Times bestseller, The Sharper Your Knife, the Less You Cry. Brimming with tasty anecdotes about Uncle Clarence’s divine cornflake-crusted fried chicken, Grandpa Charles’s spicy San Antonio chili, and Grandma Inez’s birthday-only cinnamon rolls, Flinn—think Ruth Reichl topped with a dollop of Julia Child—shows how meals can be memories, and how cooking can be communication. Burnt Toast Makes You Sing Good will inspire readers (and book clubs) to reminisce about their own childhoods—and spend time in their kitchens making new memories of their own. |
| le cordon bleu collection 20 titles: Cooks Bible Jeni Wright, Le Cordon Bleu Staff, Le Cordon Bleu (Paris), 2005 All successful cooking - from the simplest to the most complex - depends on the careful selection and correct preparation of i. |
| le cordon bleu collection 20 titles: Chocolate Bible: 160 Recipes Explained by the Chefs of the Famous French Culinary School Le Cordon Bleu, 2019-11-19 Any of the 160 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate. |
| le cordon bleu collection 20 titles: Catalog of the Theatre and Drama Collections New York Public Library. Research Libraries, 1967 |
| le cordon bleu collection 20 titles: The Savory Baker America's Test Kitchen, 2022-02-01 The ultimate guide to savory baking using fragrant spices and herbs, fresh produce, rich cheeses and meats, and more Baking is about a lot more than just desserts. This unique collection, one of the few to focus solely on the savory side of baking, explores a multitude of flavor possibilities. Get inspired by creative twists like gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread. And sample traditional baked goods from around the world, from Chinese lop cheung bao to Brazilian pão de quejo. Our flexible recipes let you keep things simple by often using store-bought doughs and crusts, or go all out and make them from scratch using our foolproof methods. No matter what kind of baker you are, you’ll be inspired by the irresistible flavors, from everyday biscuits to showstopping breads, including: Quick breads, scones, biscuits, and pastries: Turn scones savory with panch phoran, an Indian spice blend with cumin, fennel, and mustard seeds. Bake the flakiest biscuits ever, packed with fresh sage and oozing with melty Gruyère. Even danish goes savory with goat cheese and Urfa chile. Tarts, galettes, and pies: Jamaican spiced beef patties or a flaky galette with corn, tomatoes, and bacon will be your new favorite lunch (or breakfast, or snack). Or make pizza chiena, the over-the-top Italian double-crusted pie of eggs, cheeses, and cured meats. Batter and stovetop “bakes”: Popovers bursting with blue cheese and chives dress up dinner, while bread pudding with butternut squash and spinach makes the brunch table. And savory pancakes are for anytime, whether you choose Chinese cōngyóubing or Korean kimchi jeon. Flatbreads, pizza, rolls, and loaves: Try alu paratha, the Northern Indian potato-stuffed flatbread. Shape mushroom crescent rolls or a challah enlivened by saffron and rosemary. And for kids of any age, bake a pizza monkey bread. Every recipe has a photo you’ll want to sink your teeth into, and ATK-tested techniques plus step-by-step photos walk you through rolling out pie and galette doughs; shaping breads and rolls; stretching pizza dough; and more. |
| le cordon bleu collection 20 titles: Drinking French David Lebovitz, 2020-03-03 TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town. |
| le cordon bleu collection 20 titles: Dictionary Catalog of the Research Libraries of the New York Public Library, 1911-1971 New York Public Library. Research Libraries, 1979 |
| le cordon bleu collection 20 titles: Forthcoming Books Rose Arny, 1999-04 |
| le cordon bleu collection 20 titles: Print Prices Current , 1924 Being a complete alphabetical record of all engravings and etchings sold by auction in London, each item annotated with the date of sale and price realised. |
| le cordon bleu collection 20 titles: Candy Is Magic Jami Curl, 2017-04-18 Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Baking category This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready. But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action! |
| le cordon bleu collection 20 titles: Catalogue of Manuscript Music in the British Museum British Museum. Department of Manuscripts, Augustus Hughes-Hughes, 1909 |
| le cordon bleu collection 20 titles: My Life in France Julia Child, 2009-03-12 When Julia Child arrived in Paris in 1948, a six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian, she spoke barely a few words of French and did not know the first thing about cooking. What's a shallot? she asked her husband Paul, as they waited for their sole meunière during their very first lunch in France, which she was to describe later as 'the most exciting meal of my life'. As she fell in love with French culture, buying food at local markets, sampling the local bistros and taking classes at the Cordon Bleu, her life began to change forever, and My Life in France follows her extraordinary transformation from kitchen ingénue to internationally renowned (and loved) expert in French cuisine. Bursting with adventurous and humorous spirit, Julia Child captures post-war Paris with wonderful vividness and charm. |
| le cordon bleu collection 20 titles: Australian National Bibliography , 1994-09 |
| le cordon bleu collection 20 titles: The Publishers Weekly , 2002 |
| le cordon bleu collection 20 titles: The National Union Catalogs, 1963- , 1964 |
| le cordon bleu collection 20 titles: My Life on a Plate Kelis, 2015-09-28 My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been molded by her culture, her travels, and all the people she met along the way. This book is a collection of her favorite recipes. Kelis' love affair with food started as a child. A native New Yorker, her mother worked as a chef in her own catering business, run out of their home in Harlem. Driven by the speed and the intensity in the kitchen, Kelis' passion behind watching her mother cook inspired her to roll up her sleeves. Every detail was clear and defined: Red lips, red nails, perfume, earrings and a military demeanour she felt in the presence of a master while watching her mother work. At age 17, Kelis signed her first recording contract and began to travel the world. She discovered local outdoor markets and tiny hole-in-the-wall restaurants and considered them the hidden treasures of her journeys. After 10 years in the music business, Kelis decided to attend Le Cordon Bleu. Attending the famous cooking school gave Kelis the confidence to call herself a chef and to write her first cookbook. My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been moulded by her culture, her travels, and all the people she met along the way. This book is a collection of her favourite recipes. It features a mix of foods from her Puerto Rican heritage, such as Pernil (Puerto Rican Pork Shoulder), Arroz con Gandules, and Shrimp Alcapurias along with dishes she created after discovering them on her travels around the world such as Malay Curry Chicken and Swedish Meatballs. |
| le cordon bleu collection 20 titles: Piccadilly Notes , 1936 |
| le cordon bleu collection 20 titles: The Multimedia and CD-ROM Directory , 1997 |
| le cordon bleu collection 20 titles: Century Cook Book Mary Ronald, 2008-08 Mary Ronald's 1898, The Century Cook Book contains directions for cooking in its various branches, from the simplest forms to high-class dishes and ornamental pieces; a group of New England dishes furnished by Susan Coolidge; and a few receipts of distinctively Southern dishes. It gives also the etiquette of dinner entertainments how to serve dinners, table decorations, and many items relative to household affairs. |
| le cordon bleu collection 20 titles: One Sip at a Time Keith Van Sickle, 2017-01-15 Can a two-career couple really pick up stakes and move to Provence?Keith and Val had a dream ? to live in Provence, the land of brilliant sunlight, charming hilltop villages and the deep blue waters of the Mediterranean.But there were two problems: they weren't French speakers and they had full-time jobs. So they came up with a plan?Follow their adventures (and misadventures) as they quit their jobs, become consultants and split their time between two countries. Laugh along as they build a life in Provence, slowly mastering a new language and making friends with the locals over long meals and just a bit too much wine.This light and breezy memoir is full of wry observations on France, like the power of cheese to sway elections, the right and wrong ways for men to kiss each other, and the law requiring that blood donors must speak French.If you've ever dreamed of changing gears and learning what joie de vivre is really all about, you won't want to miss this delightful book. |
| le cordon bleu collection 20 titles: Media Review Digest C. Edward Wall, 1993 |
| le cordon bleu collection 20 titles: The Aleppo Cookbook Marlene Matar, 2018-07-01 It is hardly surprising that Aleppo, one of the world’s oldest continuously inhabited cities, is also home to one of the world’s most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, which passed through Central Asia and Mesopotamia, Aleppo was a food capital long before Paris, Rome, or New York. Its diverse communities of Arabs, Kurds, Armenians, Circassians, and others contributed to its culinary traditions and produced a vast selection of different types of dishes—and no less than 20 kinds of kibbeh recipes. Here, one of the Arab world’s most renowned chefs unlocks the secrets to this distinctive cuisine in this comprehensive cookbook filled with practical guidance on Middle Eastern cooking techniques as well as step-by step explanations of over 200 irresistible recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Lamb Stuffed Eggplants, Semolina and Butter pudding, and the queen of the mezze table, Red Pepper and Walnut Spread. Divided into 15 chapters (Basic Recipes, Appetizers and Mezze, Soups, Salads and Accompaniments, Grains, Fish, Poultry, Meat, Kibbeh, Stuffed Dishes, Vegetables, Stews, Bread, Desserts and Sweets, Pickles and Preserves, and Beverages), traditional cooking and preservation methods go hand-in-hand with modern combinations of flavors and today’s desire for healthful and natural meals. Wonderful full-color photography of the food, people, and markets of Aleppo make this a stunning cookbook, a great gift for food lovers, and a fitting tribute to a beautiful city and the suffering its people have endured. |
| le cordon bleu collection 20 titles: French Patisserie FERRANDI Paris, 2017-11-14 Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making. |
| le cordon bleu collection 20 titles: The National Union Catalog, Pre-1956 Imprints Library of Congress, American Library Association. Committee on Resources of American Libraries. National Union Catalog Subcommittee, 1969 |
| le cordon bleu collection 20 titles: Library Journal , 2000 |
| le cordon bleu collection 20 titles: Two-Year Colleges - 2010 Peterson's, 2009-07-24 Now Let Us Find the Right One for You. Peterson's has more than 40 years of experience working with students, parents, educators, guidance counselors, and administrators in helping to match the right student with the right college. We do our research. You'll find only the most objective and accurate information in our guides and on Petersons.com. We're with you every step of the way. With Peterson's resources for test prep, financial aid, essay writing, and education exploration, you'll be prepared for success. Cost should never be a barrier to receiving a high-quality education. Peterson's provides the information and guidance you need on tuition, scholarships, and financial aid to make education more affordable. What's Inside? Up-to-date facts and figures on application requirements, tuition, degree programs, student body profiles, faculty, and contacts Quick-Reference Chart to pinpoint colleges that meet your criteria Valuable tips on preparing for and scoring high on standardized tests Expert advice for adult learners and international students Book jacket. |
| le cordon bleu collection 20 titles: 西餐教室. II 遼寧西餐專業委員會, 2018-01-01 《西餐教室2》收錄98位星級西餐從業者的多年烹飪心得，其中以專門章節介紹了基本烹調方法、常見工具、常見食材、香草與香料、基礎湯底和葡萄酒的烹調應用，內容涵蓋西餐文化、常用食材、各種菜式與湯品等的烹飪技法，全面展示了西餐菜肴制作工藝。 《西餐教室2》全面的食料介紹和烹飪技法講解，詳盡的圖解說明，傾力打造西餐烹飪的廚藝寶典，愿每個人都能享受到更美味、更快捷、更營養的西餐美味，讓新手變大廚。 |
Nostalgia & History > History of P & LE passenger service
1) The P & LE commuter train during its final days in July 1985. This is the morning train arriving into Pittsburgh. 2) The P & LE's Pittsburgh station in 1978. Although the Grand Concourse …
Nostalgia & History > P&LE Gateway Yard - Trainorders.com
Gateway Yard was a busy place into the late 1970's, until the collapse of the steel industry around Pittsburgh and Youngstown devastated P&LE's main source of business. P&LE survived until …
The last W&LE Kodachrome - Trainorders.com
W&LE 2662 is always an interesting engine to see, adding an odd variety of color to Wheeling & Lake Erie's trains, sometimes with blue ex-EMDX engines, or grey ex-KCS and recently …
B&LE Saxonburg, PA and US Steel Sintering Plant - Trainorders.com
A B&LE crew is using three SD9's to assemble a train of sinter for North Bessemer. The yard is full of empty B&LE hoppers waiting for sinter loads. Also visible in the yard is a string of …
Nostalgia & History > W&LE West End Branch - Trainorders.com
The W&LE had leased a few Wisconsin Central SD45's in the early days and we see WC #1724 headed down the branch and crossing Steuben Street in Pittsburgh's West End neighborhood. …
Rolling good through the neighborhood (W&LE) - Trainorders.com
Hot on the heels of the NKP 765 deadhead move was this Carrollton (Ohio) empty stone train, shown passing through the backyards (and front yards) of Navarre, Ohio on 05-05. Wheeling …
Orrville, Ohio - NS/W&LE - Trainorders.com
Here are images from two trips that included Orrville, Ohio. The Norfolk Southern images are from May 1, 2025 while the Wheeling and Lake Erie train image is from April 24, 2025. 1) NS 6347 …
NKP 765 Ferry Move - May 5, 2025 (Part Two) - Trainorders.com
May 5, 2025 · Sometimes a railfan has to settle for a less-than-perfect location to get out of other railfans' views. It is Monday May 6, 2025, and NKP 765 is southbound on its ferry move from …
W&LE 35th Anniversary Employees' Excursions (Part Three)
W&LE 35th Anniversary Employees' Excursions (Part Three) Author: refarkas This is the second of three trips of the Wheeling and Lake Erie employees' excursions to celebrate thirty-five …
W&LE 35th Anniversary Employees' Excursions (Part Four)
It is May 10, 2025 in Brewster, Ohio where this is the end of the second trip of NKP 765 on the W&LE. She is being towed backwards to the station, so those on the third trip can board …
Nostalgia & History > History of P & LE passenger service
1) The P & LE commuter train during its final days in July 1985. This is the morning train arriving into Pittsburgh. 2) The P & LE's Pittsburgh station in 1978. Although the Grand Concourse …
Nostalgia & History > P&LE Gateway Yard - Trainorders.com
Gateway Yard was a busy place into the late 1970's, until the collapse of the steel industry around Pittsburgh and Youngstown devastated P&LE's main source of business. P&LE survived until …
The last W&LE Kodachrome - Trainorders.com
W&LE 2662 is always an interesting engine to see, adding an odd variety of color to Wheeling & Lake Erie's trains, sometimes with blue ex-EMDX engines, or grey ex-KCS and recently …
B&LE Saxonburg, PA and US Steel Sintering Plant - Trainorders.com
A B&LE crew is using three SD9's to assemble a train of sinter for North Bessemer. The yard is full of empty B&LE hoppers waiting for sinter loads. Also visible in the yard is a string of …
Nostalgia & History > W&LE West End Branch - Trainorders.com
The W&LE had leased a few Wisconsin Central SD45's in the early days and we see WC #1724 headed down the branch and crossing Steuben Street in Pittsburgh's West End neighborhood. …
Rolling good through the neighborhood (W&LE) - Trainorders.com
Hot on the heels of the NKP 765 deadhead move was this Carrollton (Ohio) empty stone train, shown passing through the backyards (and front yards) of Navarre, Ohio on 05-05. Wheeling …
Orrville, Ohio - NS/W&LE - Trainorders.com
Here are images from two trips that included Orrville, Ohio. The Norfolk Southern images are from May 1, 2025 while the Wheeling and Lake Erie train image is from April 24, 2025. 1) NS 6347 …
NKP 765 Ferry Move - May 5, 2025 (Part Two) - Trainorders.com
May 5, 2025 · Sometimes a railfan has to settle for a less-than-perfect location to get out of other railfans' views. It is Monday May 6, 2025, and NKP 765 is southbound on its ferry move from …
W&LE 35th Anniversary Employees' Excursions (Part Three)
W&LE 35th Anniversary Employees' Excursions (Part Three) Author: refarkas This is the second of three trips of the Wheeling and Lake Erie employees' excursions to celebrate thirty-five …
W&LE 35th Anniversary Employees' Excursions (Part Four)
It is May 10, 2025 in Brewster, Ohio where this is the end of the second trip of NKP 765 on the W&LE. She is being towed backwards to the station, so those on the third trip can board …
