Le Cordon Bleu Culinary Arts School (Books 1-7 in Slipcase)

The world s most prestigious cookery school, Le Cordon Bleu, which counts Julia Child, Nancy Silverton, Giada De Laurentiis, Gaston Acurio, Viriglio Martinez, and Yotam Ottolenghi among its alumni, is the ultimate destination for those who want to learn classical culinary techniques from the masters. As its roll call of alumni testifies, graduates of the schools worldwide go on to become exceptional chefs.

This amazing collection in seven volumes offers home cooks the opportunity to attend Le Cordon Bleu school from the comfort of their own homes. Following inspiring words from Andre Cointreau, the President of Le Cordon Bleu, each volume opens with an introduction explaining the topic s significance in culinary history and outlining the key elements covered. In addition to clear explanations and step-by-step photography of stand-alone techniques, such as how to properly prepare an artichoke, bone a fish, truss poultry, etc., there are hundreds of classic and contemporary dishes. Alongside recipes with step-by-step images teaching a specific technique, such as how to make mayonnaise, white chicken stock, etc., hundreds of recipes develop and reinforce the skills learned.

The 773 techniques and recipes included in this amazing collection are those taught at Le Cordon Bleu that utilise these skills and principles to the fullest. However, the selection also includes recipes that are classics of their genres. Many dishes stem from the French culinary canon, but a host of recipes drawn from Le Cordon Bleu s schools around the world have been chosen to highlight specific techniques or are classics in their own right.

Created in complete collaboration with Le Cordon Bleu, this seven-volume slipcased collection distils world-class mastery into practical, inspiring guidance. From foundational techniques to exquisitely refined dishes, it teaches readers to cook with confidence, precision, and professional flair making this an essential, lifelong kitchen investment.