Le Cordon Bleu Culinary Arts School: Volumes 1-7

This is a Featured Preorder* for a book that will be published November 6, 2026. The preorder sale price is valid only through September 30.

This is what the publisher tells us about this book:

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 tells you all you need to know to succeed. 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.

7 Hardcover volumes in a frosted slipcase. Color photographs throughout.  1716 pages.  17.5" x 13.8"

And here's what we can add ourselves:

Phaidon air-freighted a finished set from the printer, and Gil Calderon and Matt  examined it. We were impressed. We also have reservations, and we’d rather you hear them from us now than after the box arrives.

This is not the full canon of French haute cuisine. It is a self-guided tour of the skills commonly used in leading restaurants that work from a French foundation. You’ll find classics such as navarin of lamb and pâté en croûte alongside more contemporary dishes—squid-ink crackers with wakame gremolata and toasted nori mayonnaise, ricotta and nettle gnudi with browned butter and lemon. The instructional photo sequences are strong and the recipes are detailed. The pages are designed to carry a great deal of information, which means the type is small.

We don’t know another current work that sits at this particular intersection of classic and modern technique. Trained professional cooks will know quickly whether they or their staff need it as reference. For everyone else we suggest treating it as a serious project and a challenge—an affirmation of ambition rather than a quick problem-solving tool.

A limited number of sets are being imported to the United States. If they sell out before the year-end holidays, a reprint will be a long time coming. We are discounting preorders by $50 through September 30, which brings the set to $450. Our Rewards Program adds another $20 toward a book of your choice.

* Featured Preorder books earn you an extra 150 rewards points, good for $5 off a future purchase. If you're not already a member of our rewards program you can learn more about all the ways to earn points and sign up here. It's as simple as creating a store account.