The cornerstone of French haute cuisine, Le Cordon Bleu is the ultimate in gastronomy education and this 1998 series is the ideal handbook for polishing off your compétences culinaires. The titles in the series (including Regional French, Breakfasts, Vegetables, Desserts, Quiches & Pastries, Casseroles, Summer Food) all feature très useful instructions for the essential dishes for each theme.
