The new Le Cordon Bleu book, L’École de la Boulangerie (published by Larousse) has been rewarded in the “Best of the Best” category at the international Gourmand World Cookbook Awards.
The 25th Gourmand World Cookbook Awards ceremony took place at the Cordeliers in Paris at the end of November. Every year, this international competition rewards the best books dedicated to cooking and wine and provides an overview of the best works from around the globe. In 2021, jury members received 1558 entries from 227 countries and regions.
Our latest book, L'École de la Boulangerie, published in October 2021, features 80 recipes for traditional, regional and world breads, freshly baked pastries, and boulangerie chef pastries. This book is the result of international teamwork, thanks to contributions made by numerous Chefs from Le Cordon Bleu institutes.
The book will be translated into several languages in the near future.
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