| title | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| 1,026 recetas de cocina internacional | 978-84-89396-46-3 | 2001 |
| Brunch | 978-962-593-449-5 | 1999 |
| Finger Food | 978-962-593-444-0 | 1999 |
| Guia completa de las tecnicas culinarias: Postres: Con mas de 150 deliciosas recetas de la escuela de cocina mas famosa del mundo | 978-84-89396-45-6 | 2002 |
| Kitchen Essentials: The Complete Illustrated Reference to Ingredients, Equipment, Terms, and Techniques Used by Le Cordon Bleu | 978-0-471-39348-1 | 2001 | Carroll & Brown |
| Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica | 978-84-89396-80-7 | 2002 |
| Le Cordon Bleu at Home | 978-0-688-09750-9 | 1991 |
| Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi | 978-0-688-16907-7 | 1999 |
| Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes | 978-0-688-15206-2 | 1997 |
| Pasta | 978-962-593-446-4 | 1999 |
| Professional Cooking for Canadian Chefs, Fifth EDI Tion W/CD-Rom | 978-0-471-21681-0 | 2006 | Wayne Gisslen · Mary Ellen Griffin |
| Professional Cooking: WITH College Text | 978-0-471-23747-1 | 2002 | Wayne Gisslen · Mary Ellen Griffin · NRA Educational Foundation |
| Regional French | 978-962-593-429-7 | 1998 |
| Tarts & Pastries | 978-962-593-436-5 | 1998 |
| The Cooks' Bible | 978-1-904760-18-4 | 2005 |