A boxed set of Le Cordon Bleu Culinary Arts School Kitchen Handbook volumes by Phaidon, shown on a plain white background. The set includes seven navy blue cookbooks with white text and a matching navy slipcover.
A stack of six navy blue Cordon Bleu cookbooks with white text on their spines, arranged on a plain white background. The titles visible include Kitchen Handbook, Pastry, Baking, Confectionery and Desserts, Vegetables, Grains and Pulses, Meat, Poultry and Fish, Fish and Shellfish, Eggs and Dairy, Stocks, Sauces and Soups.
A boxed set of seven blue cookbooks standing upright in a clear plastic case against a white background. The spines are dark blue with white text and decorative crest logos, numbered 1 through 7.
An open cookbook spread showing a recipe page on the left with text and small photos, and a large food photography panel on the right featuring a white plate with a reddish-brown sauce on a light marble background.
An open cookbook or recipe book spread showing printed instructions, text blocks, and small photos of eggs being cracked and cooked, photographed on a light gray background.
Le Cordon Bleu Culinary Arts School – 7-Volume Boxed Set
An open cookbook spread showing a recipe for choux pastry, with printed instructions on the left page and a large photo of a baked choux on the right page, photographed on a light gray background.
An open cookbook spread showing a recipe page on the left and a plated prepared dish on a wooden surface on the right, photographed against a light gray background.
An open hardcover book showing printed pages with text, a fish anatomy diagram, and a table layout, photographed on a light gray background.
An open book showing two spread pages with text and small food photography, photographed from above on a light gray background.
An open cookbook spread showing a recipe page on the left and a plated cut of beef Wellington on a wooden board on the right, photographed against a light gray background.
An open cookbook spread showing a recipe page on the left with text and small step-by-step photos, and a large photo of heart-shaped pastries on a cooling rack on the right, photographed on a light gray background.
An open cookbook spread showing a recipe page on the left with text and small photos, and a large food photography page on the right featuring meringues on a white pedestal against a light gray background.
Set of blue books titled 'Le Cordon Bleu' by Phaidon on a white background
A square clear acrylic block plaque featuring vertical navy blue stripes and a white printed Le Cordon de Paris emblem in the center, shown against a light gray background.
A hardcover book titled "Stocks, Sauces and Soups" from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative horizontal lines, set against a clean white background.
Blue book titled 'Eggs and Dairy' from Le Cordon Bleu Culinary Arts School on a white background
A hardcover book titled 'Fish and Shellfish' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a light gray background.
A hardcover book titled 'Meat, Poultry and Game' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a clean white background.
A hardcover book titled "Vegetables, Grains and Pulses" from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book features a deep navy blue cover with white text and a white spine, shown against a clean, off-white background.
A hardcover book titled 'Pastry, Baking, Confectionery and Desserts' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a clean, light gray background.
A hardcover book titled 'Kitchen Handbook' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a clean, light gray background.
Stack of blue cookbooks on a white background
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A boxed set of Le Cordon Bleu Culinary Arts School Kitchen Handbook volumes by Phaidon, shown on a plain white background. The set includes seven navy blue cookbooks with white text and a matching navy slipcover.A stack of six navy blue Cordon Bleu cookbooks with white text on their spines, arranged on a plain white background. The titles visible include Kitchen Handbook, Pastry, Baking, Confectionery and Desserts, Vegetables, Grains and Pulses, Meat, Poultry and Fish, Fish and Shellfish, Eggs and Dairy, Stocks, Sauces and Soups.A boxed set of seven blue cookbooks standing upright in a clear plastic case against a white background. The spines are dark blue with white text and decorative crest logos, numbered 1 through 7.An open cookbook spread showing a recipe page on the left with text and small photos, and a large food photography panel on the right featuring a white plate with a reddish-brown sauce on a light marble background.An open cookbook or recipe book spread showing printed instructions, text blocks, and small photos of eggs being cracked and cooked, photographed on a light gray background.Le Cordon Bleu Culinary Arts School – 7-Volume Boxed SetAn open cookbook spread showing a recipe for choux pastry, with printed instructions on the left page and a large photo of a baked choux on the right page, photographed on a light gray background.An open cookbook spread showing a recipe page on the left and a plated prepared dish on a wooden surface on the right, photographed against a light gray background.An open hardcover book showing printed pages with text, a fish anatomy diagram, and a table layout, photographed on a light gray background.An open book showing two spread pages with text and small food photography, photographed from above on a light gray background.An open cookbook spread showing a recipe page on the left and a plated cut of beef Wellington on a wooden board on the right, photographed against a light gray background.An open cookbook spread showing a recipe page on the left with text and small step-by-step photos, and a large photo of heart-shaped pastries on a cooling rack on the right, photographed on a light gray background.An open cookbook spread showing a recipe page on the left with text and small photos, and a large food photography page on the right featuring meringues on a white pedestal against a light gray background.Set of blue books titled 'Le Cordon Bleu' by Phaidon on a white backgroundA square clear acrylic block plaque featuring vertical navy blue stripes and a white printed Le Cordon de Paris emblem in the center, shown against a light gray background.A hardcover book titled "Stocks, Sauces and Soups" from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative horizontal lines, set against a clean white background.Blue book titled 'Eggs and Dairy' from Le Cordon Bleu Culinary Arts School on a white backgroundA hardcover book titled 'Fish and Shellfish' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a light gray background.A hardcover book titled 'Meat, Poultry and Game' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a clean white background.A hardcover book titled "Vegetables, Grains and Pulses" from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book features a deep navy blue cover with white text and a white spine, shown against a clean, off-white background.A hardcover book titled 'Pastry, Baking, Confectionery and Desserts' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a clean, light gray background.A hardcover book titled 'Kitchen Handbook' from Le Cordon Bleu Culinary Arts School, published by Phaidon. The book cover is a deep navy blue with white text and decorative lines, set against a clean, light gray background.Stack of blue cookbooks on a white background

Le Cordon Bleu Culinary Arts School – 7-Volume Boxed Set

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$594.95 CAD

Estimated arrival: Mid November

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Description

Le Cordon Bleu Culinary Arts School is more than a collection of cookbooks. Created by Le Cordon Bleu in collaboration with Phaidon, this seven-volume culinary reference brings together the techniques, recipes and teaching methods of one of the world's most established culinary institutions in a single comprehensive set.

Designed to be studied as well as cooked from, the collection moves systematically through the foundations of professional cuisine. More than 1,700 pages cover stocks and sauces, eggs and dairy, fish and shellfish, meat and poultry, vegetables and grains, pastry and baking, followed by a dedicated kitchen handbook. Across the set are more than 1,500 specially commissioned photographs and 773 techniques and recipes, ranging from essential preparations to refined finished dishes.

What distinguishes the collection is the way technique and recipe are connected. Each volume begins by establishing the culinary principles behind its subject before moving into illustrated, step-by-step instruction. Preparing an artichoke, boning fish, trussing poultry, poaching an egg, making classical stocks or laminating puff pastry are treated as skills to understand rather than instructions to simply follow.

The recipes then put those techniques into practice, combining the foundations of classical French cuisine with dishes and influences drawn from Le Cordon Bleu's international network of schools. This makes the collection useful not only for reproducing individual recipes, but for developing the broader judgement, precision and working knowledge that can be applied throughout the kitchen.

For culinary students and emerging professionals, it functions as a structured reference that can remain useful well beyond formal training. For experienced cooks, it provides a single place to revisit foundational methods and explore areas outside their everyday specialization. And for serious home cooks, it offers access to a level of culinary instruction rarely presented with this breadth in one publication.

Beautifully produced and housed in a bespoke transparent slipcase, the seven volumes are designed to function as a long-term working library as much as a collectible object. Rather than a book that is read once, Le Cordon Bleu Culinary Arts School is the kind of reference intended to be returned to throughout a cook's development.

Inside the 7-Volume Set

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