Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School

This 2002 culinary reference from Le Cordon Bleu culinary school contains over 200 basic recipes paired with technique instruction. On Cookbooker, 3 recipes from the book have been indexed and reviewed by members, with an average rating of 4.3 out of 5, including dishes such as Cailles Rôties Farcies Madame Brassart and Pâte Brisée. The book itself received a 5 out of 5 rating from one member review.