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A fresh and light main course

Good in summer with a delicate accompaniment such as boiled rice or new potatoes and leafy green salad tossed in curry lime vinaigrette.
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Sunway - Le Cordon Bleu Institute of Culinary Arts

Sunway University College in Malaysia and Le Cordon Bleu signed agreements on March 22 to mark their joint venture in launching the Sunway - Le Cordon Bleu Institute of Culinary Arts
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NEW! Le Cordon Bleu Bleu Cuisine Foundations & Le Cordon Bleu Classic Recipes

Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available.
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Canadian Culinary Federation

Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation
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