Published in collaboration with Phaidon, the premier global publisher of the creative arts, Le Cordon Bleu Culinary Arts School presents the techniques, recipes, and teachings of the renowned culinary arts and hospitality institute in seven beautifully produced volumes. Presented in a refined custom slipcase, this essential set is designed for gastronomy students, culinary professionals, and passionate home cooks.  

The seven volumes 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. Each volume includes an introduction to the topic, illustrated step-by-step guides to foundational techniques, and hundreds of recipes, both classic and more contemporary.

Le Cordon Bleu Culinary Arts School distills world-class culinary mastery into practical, inspiring guidance, making this an essential, lifelong kitchen investment.