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NEW BOOKS

The highly anticipated Le Cordon Bleu Pâtisserie and Baking Foundations and its companion Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes are now available! With over 450 photographs, the home baker and professional will find these books a treasure of recipes and technique.
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Le Cordon Bleu Recipes

This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.
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Le Cordon Bleu Recipes

The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal.
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Chinese New Year Recipe

The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice.
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