Le Cordon Bleu Launches Landmark Seven-Volume Culinary Encyclopaedia with Phaidon
Le Cordon Bleu with Phaidon announce the publication of Le Cordon Bleu Culinary Arts School, an exceptional seven-volume collection that brings the expertise of Le Cordon Bleu Master Chefs into kitchens around the globe. Available worldwide in November 2026, the collection can be preordered now at Phaidon.com/LeCordonBleu!
The inspiring words of André Cointreau, President of Le Cordon Bleu, prefaces the set and each volume further opens with an introduction that situates its subject within culinary history and practice. From there, readers are guided through essential techniques from across the world with clear, step-by-step photography, from preparing an artichoke and deboning fish to crafting puff pastry, poaching eggs, and mastering classic stocks. Each volume features in-depth instruction alongside hundreds of recipes that build skills progressively, empowering readers to develop confidence, precision, and creativity in the kitchen.
The seven volumes cover:
- Volume 1: Stocks, Sauces and Soups
- Volume 2: Eggs and Dairy
- Volume 3: Fish and Shellfish
- Volume 4: Meat, Poultry and Game
- Volume 5: Vegetables, Grains and Pulses
- Volume 6: Pastry, Baking, Confectionery and Desserts
- Volume 7: Kitchen Handbook (spanning equipment, safety, a glossary of culinary techniques and a glossary of French culinary terminology, weight conversions, and a full index of all the seven volumes)
Across more than 1,700 pages and featuring over 1,500 specially commissioned photographs, including hero images of each finished dish, the collection includes 773 techniques and recipes. These range from foundational preparations to refined dishes, combining the French culinary canon with globally inspired recipes drawn from Le Cordon Bleu schools around the world.
Le Cordon Bleu Culinary Arts School is a lifelong opportunity to train, from wherever you are, with the world’s leading culinary school. Beautifully produced and housed in a bespoke Perspex slipcase, this collection is both a practical culinary guide and a luxury object. An essential investment for serious cooks starting at any level, this comprehensive set offers unparalleled value, opening the doors of one of the world’s greatest culinary institutions to a global audience. Created in collaboration with Phaidon, the collection captures the essence of Le Cordon Bleu’s teaching philosophy, combining classical French culinary techniques with global influences from its international network of schools.
