| title | ISBN-13 (ISBN-10) | year of publica- tion | other author(s) |
|---|---|---|---|
| Cordon Bleu Recipes and Techniques: Meat: Everything You Need to Know from the French Culinary School | 978-O-3O4-35124-4 (O-3O4-35124-5) | 1998 | Jeni Wright · etc. · Cordon Bleu |
E.T. · Eric Treuille · Erik Tyrrell