Mouth watering Bouillabaisse. Rich Seafood Gumbo. Savory Smoked Trout Gumbo. These are just a few of the delectable seafood recipes to be found in this new cookbook from the renowned Le Cordon Bleu cooking school. Easy instructions and beautiful photographs help chefs of all abilities create some of the most elegant seafood dishes in the world.

Dive into the world of culinary excellence with "Seafood: Le Cordon Bleu Home Collection," a gastronomic voyage that explores the bountiful treasures of the ocean through the lens of Le Cordon Bleu. In this collection, the esteemed chefs of Le Cordon Bleu unveil the secrets of transforming the freshest catches into sublime dishes that celebrate the delicate flavors and textures of the sea.

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Features & Stories

Author profile: John Ash, author of The Hog Island Book of Fish & Seafood

Ramona Andrews speaks to John Ash, the James Beard Award-winning cookbook author whose latest book, The Hog Island Book of Fish & Seafood, has just been added to ckbk. This book, published last year, reflects the author’s lifelong commitment to sustainable cooking and local ingredients.

Behind the Cookbook: Sydney Seafood School

Roberta Muir ran the Sydney Seafood School for more than a decade and during that time the school hosted a Who’s Who of top Australian and international guest chefs. In Sydney Seafood School Cookbook, Roberta brings together all the key information you need on buying and preparing fish, together with more than 90 battle-tested chef recipes.