Le Cordon Bleu Culinary Arts School

The techniques, recipes, and teachings of the globally renowned Culinary Arts and Hospitality Institute: in seven beautifully produced volumes with bespoke slipcase, perfect for gastronomy students, culinary professionals, and passionate home cooks

As the world’s most prestigious culinary arts institute, Le Cordon Bleu is the ultimate destination for aspiring professionals who wish to learn from the masters of classical culinary techniques. Its roll call of alumni – from Julia Child to Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi – testifies to the gold standard authority of its education.

Le Cordon Bleu Culinary Arts School is a culinary degree in book form. In this seven-volume collection, Le Cordon Bleu distils world-class culinary mastery into practical, inspiring guidance, offering home cooks and professionals alike the opportunity to attend the fabled school from the comfort of their own kitchens.

Thoughtfully presented in a bespoke slipcase, the seven volumes of this unique and expansive collection cover Stocks, Sauces and Soups; Eggs and Dairy; Fish and Shellfish; Meat, Poultry, and Game; Vegetables, Grains, and Pulses; Pastry, Baking, Confectionery, and Desserts; and a final ‘Kitchen Handbook’ spanning equipment, tool maintenance, safety, glossaries of culinary techniques and French culinary terminology, weight conversions, and a full index of all the seven volumes.

Each volume begins with an introduction to the topic, explaining its significance in the context of culinary history and practice and outlining the key elements of the topics covered. In addition to comprehensive explanations and step-by-step photography of stand-alone techniques, such as how to properly prepare an artichoke, bone a fish, truss poultry, make a bouquet garni, poach an egg, etc., there are hundreds of classic and more contemporary recipes.

More than 770 recipes expand the reader’s culinary repertoire, while simultaneously helping them to develop their overall ability, creativity, and culinary confidence. Step-by-step images illustrate specific technique – from how to make mayonnaise to laminating puff pastry.

From foundational techniques to exquisitely refined dishes, the contents of this expansive volume empower students, emerging professionals, and keen home cooks worldwide to cook with confidence, precision, and professional flair – making this an essential, lifelong kitchen investment.

Le Cordon Bleu is the world’s leading network of Culinary Arts and Hospitality Management Institutes dedicated to providing the highest level of culinary and hospitality Management education through world-class programmes.

Le Cordon Bleu aims to provide all technical and university training related to the culinary arts, catering, restaurant, hotel and tourism professions, from initiation to Master Degrees.

Le Cordon Bleu network collaborates with industry and university partners to ensure rigour, relevance and leadership in its programmes and educational environment. As such, Le Cordon Bleu provides an international passport for a successful career, and the success of our alumni is proof of that.

Created in 1895 in Paris, Le Cordon Bleu is over 130 years of celebrating gastronomy, culinary techniques and knowledge as well as food innovation around the world. Le Cordon Bleu is well-known as an Ambassador of culinary know-how worldwide.

Through an international faculty of Le Cordon Bleu Master Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning.