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Newsletter: 👩‍🍳👨‍🍳A culinary masterclass from Le Cordon Bleu

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From wine to dessert with Le Cordon Bleu

Le Cordon Bleu, founded in Paris in 1895, and with 35 institutes in 20 countries, is the renowned centre of excellence in training for the culinary and hospitality industries. They train 20,000 students annually, and there is nothing they don’t know about how to prepare and serve the finest quality food – and what drinks to serve with it.

If you want to learn from the best, but in your own kitchen, Le Cordon Bleu have published a comprehensive range of books to help you. From Finger Food to Chocolate, from Vegetables to Cookies, find our Le Cordon Bleu bookshelf here.
We are also delighted to have three more books from the culinary giant newly available on ckbk.  

Le Cordon Bleu Dessert Techniques is your masterclass on techniques in the patisserie kitchen, where technique matters most. The book includes sections on everything from Basic Techniques to Finishing Touches.

Recipes are ordered into sections by type, such as Fruit Desserts or Iced Desserts. And there are enough recipes to keep you very sweet indeed for some time to come. Try Alsatian Plum Tart, or indulge in a Sachertorte.

Le Cordon Bleu Matching Food With Wine does exactly what it purports to do, helping you to create great home food and wine pairings. Pioneering on publication, it was the first major book to contain all the key things to consider when serving, or ordering, wine.

There are sections on Buying and Selling, Storing, Tasting, and Serving Wine, and on Fortified Wine and Grape Spirits, as well The Story of Wine; comprehensive background knowledge into the creation of wine.
Everything you need to select your wine with confidence.
Le Cordon Bleu Complete Cooking Techniques is an invaluable bible for the culinary student or serious home cook. With fourteen main sections, covering everything from Stocks & Soups, via Vegetables & Salads, to Pastry, every area of the kitchen is covered. The book contains over 700 illustrated and easy to follow cooking techniques, across more than a hundred recipes. Try Making Ice Cream, or Cheese Soufflés, or tackle a showstopping Croquembouche.
Find all 100+ recipes from Le Cordon Bleu Complete Cooking Techniques
Pictured above: Spiced Pears from Le Cordon Bleu Dessert Techniques by Laurent Duchêne and Le Cordon Bleu

Ingredient focus: fava (broad) beans

The history of the fava bean (or broad bean in England) is old enough to be untraceable. They have been a staple food for Europe, West Asia and North Africa for millennia, and the rest of Africa, Asia and the Americas for almost as long. There are several varieties in cultivation, which differ in size and the number of beans within each pod.

Highly nutritious, fava beans can be eaten raw when young and tender. The older beans are best if the tough outer skin is removed, before they are lightly blanched. Their nutty green flavor is a welcome addition to many dishes, soups, salads and vegetable medleys.
Try this Fava Bean and Celery Salad with Ricotta Salata, or this recipe for Crushed Broad Bean Bruschetta.

For a dozen more fabulous fava dishes explore our collection of 12 Ways with Fava Beans.

6 of the best classic French recipes

As we immerse in French culinary excellence with Le Cordon Bleu, here are six classic French dishes to make you feel suitably gallic. Shut your eyes and you might be at a roadside café in Saint Germain.

Chocolate Mousse

from Simply Delicious by Paul Bocuse

Boeuf bourguignon

from French Brasserie Cookbook by Daniel Galmiche

Salade Nicoise

from The Fundamental Techniques of Classic Cuisine by French Culinary Institute

Cherry Clafoutis

from Simply Delicious by Paul Bocuse

Rillettes de Cochon

from Ripailles: Traditional French Cuisine by Stéphane Reynaud

Le Cassoulet de Toulouse

from The Country Cooking of France by Anne Willan
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