This 7-volume set is the closest experience to attending Le Cordon Bleu culinary arts school without enrolling

Gaston Acurio, Virgilio Martinez, and Yotam Ottolenghi are among the hugely respected and household names who have passed through the kitchens of Le Cordon Bleu culinary arts schools across the world.

That they followed in the footsteps of established legends such as Julia Child, Nancy Silverton, and Giada De Laurentiis is a testimony to the authority of the global culinary school’s education.

In that light it’s perhaps no real surprise that professional cookery courses at Le Cordon Bleu Paris can cost up to €50,000. (56,000 USD).

But for dedicated home cooks, culinary students, and anyone who has ever dreamed of training at the world’s most celebrated cookery and culinary arts and hospitality institute, our new collection, Le Cordon Bleu Culinary Arts School: Volumes 1-7 offers a good deal of the mastery, access, and inspiration, all bound together in a seven-volume timeless investment.

Smartly 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, and weight conversions.

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, or poach an egg, there are hundreds of classic and more contemporary recipes.

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

“I first learned to cook at Le Cordon Bleu, so these pages feel a bit like coming home,” says chef, restaurateur, and food writer Yotam Ottolenghi about our new book. “It’s all here, from a proper stock to a perfect soufflé, every step shown with care and the whole world on the menu. Now everyone can enrol,” he adds.

The exquisitely designed slipcased set is also a timeless investment piece - aspirational, display-worthy, and built to last a lifetime. It really is the closest experience to attending Le Cordon Bleu without enrolling. Get your copy of Le Cordon Bleu Culinary Arts School: Volumes 1-7.