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The Cooks' Bible [Hardcover]

Le Cordon Bleu
4.5 out of 5 stars  See all reviews (23 customer reviews)
RRP: £19.99
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Book Description

28 Oct 2005
All successful cooking from the simplest to the most complex depends on the careful selection and correct preparation of ingredients. Now the home cook and culinary professional alike have at their fingertips over 700 illustrated cooking techniques in a clear easy to follow format. Top chefs from Le Cordon Bleu have compiled a unique reference guide to an unsurpassed range of techniques-- not only those practised for centuries by culinary experts, but all the professional secrets and expert tricks of the trade engaged in by chefs celebrated today. Previously published as LCB Complete Cooking Techniques.

Frequently Bought Together

The Cooks' Bible + Le Cordon Bleu Desserts (Cookery) + Le Cordon Bleu Patisserie Foundations Classic Recipes
Price For All Three: £47.07

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Product details

  • Hardcover: 352 pages
  • Publisher: Carroll & Brown Publishers Limited (28 Oct 2005)
  • Language: English
  • ISBN-10: 190476018X
  • ISBN-13: 978-1904760184
  • Product Dimensions: 27.8 x 21.4 x 2.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 90,983 in Books (See Top 100 in Books)

Product Description


.......contains more than 700 cookery techniques, explained with simple guides and clear photography......which will help any cook from beginner to expert. --Waitrose Food Illustrated<br /><br />..........this aptly named Cook's Bible --Evening Gazette

..........this aptly named Cook's Bible --Evening Gazette

About the Author

Le Cordon Bleu is the world's most famous culinary institute.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
30 of 30 people found the following review helpful
This is a rebranding of the Cordon Bleu 'Cookery Techniques' book which is a great book. These books cover the fundamental 'building blocks' of cookery as well as some great recipes that you can then build on. Overall, I think this is the one of the best cookbooks on the market about technique. Leith's Cookery Technique contains even more info but this is much more user-friendly with hundreds of photographs.
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61 of 64 people found the following review helpful
2.0 out of 5 stars Be aware 9 Jan 2008
I'd just like to point out to people that this book is actually identical to the Cordon Bleu Bible is actually identical inside to the Cordon Bleu Cooking Techniques book - they appear different as they have different front covers but are in fact the same, and are also sold at different prices.
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8 of 8 people found the following review helpful
A terse but comprehensive book, with excellent photos easily providing half the explanation. Most techniques are described in two or three short, nicely laid-out paragraphs, which makes it particularly good for glancing at to get then general idea and then letting your own imagination take care of rest. I personally find this to be excellent. Enough information to get you started, but no too much to feel like you've completely ceded creative control :)

However this is not a recipe book, per se. Rather it a book of techniques, terminology, and general kitchen "basics." It has the odd useful recipe for meal building-blocks scattered throughout the pages, and a smaller number of recipes for full meals on special double page presentations.

All round, I'd definitely recommend this for the hobby cook, looking to expand their range a bit.
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19 of 20 people found the following review helpful
5.0 out of 5 stars simply a classic 9 Jan 2006
By A Customer
This is the cookery book you need to underpin other cook books. It's written buy the cookery school and in a way that shows you how to do the basics simply and easily, as well as giving you the classic recipes that are the building blocks for all cookery.
I'm a confident cook but this has plenty to teach me too, it came in very handy over Christmas, and already shows that damage of wine and food stained pages that are a sign of a well used cookbook.
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7 of 7 people found the following review helpful
4.0 out of 5 stars A very nice cooking course 23 Feb 2006
Format:Hardcover|Verified Purchase
A very nice book, full of hints and tips about the different culinary techniques, a book which really teaches the basics and allows one to cook successfully. Some of the recipes by the Cordon Bleu chefs though are unnecessarily complicated and elaborated, they are there more to impress the reader than for any other useful purpose. A book well worth its price however!
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5 of 5 people found the following review helpful
This is a great book that details cooking techniques, at several levels.
From the simple ones to the complex, including a lot of useful tips.
Organized around techniques, not recipes: if you are looking for a comprehensive recipe book, this might not be the one. There are recipes here, but the focus is on the techniques: how to do things while cooking and generic recipes.
Great for beginners, but also for experts.
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2 of 2 people found the following review helpful
3.0 out of 5 stars More like cooks 101 than Bible... 12 May 2013
Format:Hardcover|Verified Purchase
If you want a cooks bible then go for Leith's Guides (there are several of these Fish, Meat, Baking). This book is a basic introduction to cookery techniques with good illustrations but it very simplistic and doesn't take you very far.

OK so what's good - good straightforward illustration of basic techniques from cutting up a chicken to making a basic sauce, easy to follow guides and a clear lay out

What's bad - very basic techniques, few recipes and really is for the very basic cook and not for those who like to cook and have some skills. Rather dissapointing
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2 of 2 people found the following review helpful
5.0 out of 5 stars Excelent! 27 Jun 2010
By Marina
This book is excelent for who is looking into improve your technical cook skills. It comes with lots of details and pictures, giving you the real idea of different processes in the kitchen. It's great!!
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
very good book
Published 29 days ago by Martina
4.0 out of 5 stars different
this is not a recipe book. but technically advenced me about cooking. from buying food to keeep and store them. I love food much more than before and my talent goes better
Published 5 months ago by Esra Okan
5.0 out of 5 stars My best chef's theory cooking book ever
Love this book. It's mainly theory but its covering most of aspects, its clear, well written, pictures are helpfull. Read more
Published 9 months ago by Lev Gorbunov
5.0 out of 5 stars cooks book
required for our granddaughter as a reference book and an excellent book for her catering course at school packed full of information
Published 9 months ago by Mr A Goodchild
5.0 out of 5 stars Perfect shower/wedding gift
As others have said, this wonderful book has been published under other titles and sold for other (higher) prices. No matter. Read more
Published 15 months ago by Elizabeth Ballarin
5.0 out of 5 stars Amazing
I am studying a cookery course myself, came across to this book one day in the book store. I was amazed by how rich its content is. Read more
Published 19 months ago by william ng
5.0 out of 5 stars Excellent book
The most complete cookery book you'll ever need. If you want to find out a particular technique it'll be in here.
Published 19 months ago by Nicholas Cook
5.0 out of 5 stars Cordon Bleu
Arrived promtly, a classic reference book for a serious cook having done a Cordon bleu course almost 50 years ago wanted to sbrush up on technique. Read more
Published 19 months ago by S. Vincent
5.0 out of 5 stars The Cooks' Bible
What a great book. The photographs which accompany the techniques are great, as are the recipes. This will give us hours of fun in the kitchen as we strive to recreate the gorgeous... Read more
Published 20 months ago by Mr HumVee
1.0 out of 5 stars Cordon Bleu Ci=ooks Bible
My wifes preent Cordo Bleu books are worn so I wanted to replace them this is poor in content and give no recipes of any value like the ones in her old editions of Cordon Bleu very... Read more
Published 21 months ago by P. Morrell
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