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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Le Cordon Bleu Chefs

  • Le Cordon Bleu: Quick and Light
    • Categories: General
    • ISBN: 9781844032853 Hardcover (United Kingdom) 9/1/2004
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  • Le Cordon Bleu Home Collection: Desserts
    • Categories: Dessert
    • ISBN: 9789625934327 Hardcover (United States) 10/1/1998
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  • Le Cordon Bleu Home Collection: Regional French
    • Categories: French
    • ISBN: 9789625934297 Hardcover (United States) 10/15/1998
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  • Le Cordon Bleu Patisserie and Baking Foundations
    • Categories: Baking
    • ISBN: 9781439057131 (United States)
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  • Le Cordon Bleu Potatoes
    • Categories: Vegetables; General ingredient
    • ISBN: 9789625934280 Hardcover (United States) 10/1/1998
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  • Le Cordon Bleu Quick Classics
    • Categories: General
    • ISBN: 9781841881140 Paperback (United Kingdom) 8/10/2000
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  • Le Cordon Bleu Soups
    • Categories: Soups
    • ISBN: 9789625934341 Hardcover (United States) 10/1/1998
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  • Le Cordon Bleu Wine Essentials: Professinal Secrets to Buying, Storing, Serving, and Drinking Wine
    • Categories: Beverages / drinks; General
    • ISBN: 9780471393474 Hardcover (United States) 1/14/2002
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  • Le Cordon Bleu: The Chocolate Bible
    • Categories: Baking; Beginners & how-to; Chocolate; Dessert
    • ISBN: 9781250000705 Hardcover (United States) 9/1/2012
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  • Le Cordon Blue Kitchen Essentials: The Complete Illustrated Reference to Ingredients, Equipment, Terms, and Techniques Used by Le Cordon Bleu
    • Categories: Appliances; Food science & education; General
    • ISBN: 9780471393481 Hardcover (United States) 1/14/2002
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  • Essentials of Professional Cooking
    • Categories: General
    • ISBN: 9780471716150 Hardcover (United States) 9/14/2004
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  • The Professional Chef, 7th Edition
    • Categories: Food science & education; General
    • ISBN: 9780471460633 Hardcover (United States) 1/24/2003
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  • Professional Cooking
    • Categories: General
    • ISBN: 9780470051023 Misc. format (United States) 7/20/2006
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  • Professional Cooking
    • Categories: General
    • ISBN: 9780470095829 Misc. format (United States) 7/28/2006
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  • Professional Cooking
    • Categories: General
    • ISBN: 9780471265467 Hardcover (United States) 6/14/2002
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  • Professional Cooking for Canadian Chefs
    • Categories: General
    • ISBN: 9780470832042 Misc. format (Canada) 8/9/2004
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  • Professional Cooking for Canadian Chefs
    • Categories: General
    • ISBN: 9780470838983 Hardcover (United States) 9/22/2007
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  • Professional Cooking for Canadian Chefs
    • Categories: General
    • ISBN: 9780471663775 Misc. format (United States) 4/7/2006
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  • Professional Cooking for Canadian Chefs
    • Categories: General
    • ISBN: 9780470041710 Paperback (United Kingdom) 8/2/2006
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  • Sauces
    • Categories: Sauces
    • ISBN: 9789625934303 Hardcover (United States) 10/1/1998
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  • Winter
    • Categories: General
    • ISBN: 9789625934372 Hardcover (United States) 10/1/1998
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Biography

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Insitute of America, he has written and worked extensivelly in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant. Visit the book's companion Web site at wiley.com/canada/gisslen