| title | media type | ISBN-13 | year of publica- tion | other author(s) | |
|---|---|---|---|---|---|
| 200 Skills Every Cook Must Have: The Step-by-step Methods That Will Turn a Good Cook into a Great Cook | Paperback | 978-1-77085-643-1 | 2015 | Clara Paul | |
| 200 Técnicas Culinárias Essenciais. Tudo Passo a Passo Para Você Se Tornar Um Mestre na Cozinha | Hardcover | 978-0-85762-357-7 | 2014 | Eric Treuillé | |
| Aves, caza y huevos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo | Paperback | 978-84-89396-26-5 | 2002 | Jeni Wright | |
| Barbecue | Hardcover | 978-1-4053-1995-9 | 2007 | Birgit Erath | |
| Barbecue | Paperback | 978-1-4053-0510-5 | 2004 | " | |
| Books for Cooks: Number 5 : v. 5 | Hardcover | 978-0-946014-13-2 | 2001 | Eric Treuillé | |
| Bread | Paperback | 978-0-7566-1889-6 | 2007 | Ursula Ferrigno | |
| Bread | Hardcover | 978-1-4053-0511-2 | 2004 | " | |
| Bread: Artisan Breads from Baguettes and Bagels to Focaccia and Brioche | " | 978-0-13-232677-3 | 2004 | " | |
| Bread: Baking by Hand or Bread Machine | " | 978-1-4093-5272-3 | 2014 | " | |
| Bread: Baking by hand or bread machine | " | 978-1-4053-1996-6 | 2007 | " | |
| Bread Revised | " | 978-0-7566-0370-0 | 2004 | " | |
| Brot | Gebunden | 978-3-8094-0807-9 | 1999 | " | |
| Brot backen | " | 978-3-8310-1744-7 | 2010 | Eric Treuillé · Ursula Ferrigno | |
| Brot backen | " | 978-3-8310-0581-9 | 2004 | Ursula Ferrigno | |
| Canapés | Hardcover | 978-1-4093-7585-2 | 2012 | Victoria Blashford-Snell | |
| Canapes | " | 978-1-4053-4419-7 | 2009 | " | |
| Canapes | " | 978-1-4053-0513-6 | 2004 | " | |
| Carne: Tecnicas y recetas de la escuela de cocina mas famosa del mundo | Paperback | 978-84-89396-27-2 | 2002 | Jeni Wright | |
| Cordon Bleu Recipes and Techniques: Fish and Shellfish: Everything You Need to Know from the French Culinary School | " | 978-0-304-35121-3 | 1998 | Jeni Wright · Cordon Bleu | |
| Cordon Bleu Recipes and Techniques: Fruit and Desserts: Everything You Need to Know from the French Culinary School | " | 978-0-304-35125-1 | 1998 | Jeni Wright · Cordon Bleu | |
| Cordon Bleu Recipes and Techniques: Pastry, Cakes and Biscuits: Everything You Need to Know from the French Culinary School | " | 978-0-304-35126-8 | 1998 | Jeni Wright · Cordon Bleu | |
| Cordon Bleu Recipes and Techniques: Poultry and Game: Everything You Need to Know from the French Culinary School | " | 978-0-304-35122-0 | 1998 | Jeni Wright · Cordon Bleu | |
| Cordon Bleu Recipes and Techniques: Vegetables and Salad: Everything You Need to Know from the French Culinary School | " | 978-0-304-35123-7 | 1998 | Jeni Wright · Cordon Bleu | |
| Die Neue Kochschule | Gebunden | 978-3-88472-321-0 | 1997 | Jeni Wright | |
| Dk Cookbooks Bread | Paperback | 978-1-55363-062-3 | 2006 | ||
| Dk Cookbooks Pasta | " | 978-1-55363-061-6 | 2006 | ||
| Fingerfood | Gebunden | 978-3-8310-1024-0 | 2007 | Eric Treuillé · Victoria Blashford-Snell | |
| Grillen: für Feinschmecker | " | 978-3-8310-1131-5 | 2008 | Birgit Erath | |
| Grillen für Feinschmecker | " | 978-3-8310-0109-5 | 2001 | " | |
| Grilling | Paperback | 978-0-7566-1887-2 | 2007 | Julia Della Croce · Birgit Erath | |
| Grilling | Hardcover | 978-0-7566-0369-4 | 2004 | Birgit Erath | |
| Grilling: Where There's Smoke There's Flavor | " | 978-0-7894-5592-5 | 2000 | " | |
| Gu¡a completa técnicas culinarias | Tapa dura | 978-84-9801-110-4 | 2016 | Jeni Wrigth · Eric Treuillé | |
| Hors d'Oeuvres | Hardcover | 978-0-7566-9836-2 | 2012 | Victoria Blashford-Snell | |
| Hors d'Oeuvres | Paperback | 978-0-7566-1888-9 | 2007 | " | |
| Hors D'oeuvres | Hardcover | 978-0-7566-0371-7 | 2004 | " | |
| Hortalizas y ensaladas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo | Paperback | 978-84-89396-28-9 | 2002 | Jeni Wright | |
| Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School | " | 978-1-84188-216-1 | 2002 | " | |
| Leicht & Raffiniert: FingerFood | Gebunden | 978-3-928044-96-7 | 2000 | Victoria Blashford Snell | |
| Manuel pratique de Cuisine: Ecole Le Cordon Bleu - Paris | Broché | 978-2-01-235826-3 | 2005 | Jeni Wright | |
| Organic Cookbook: Naturally Good Food | Paperback | 978-0-7894-7192-5 | 2001 | Renee Elliott | |
| Organic Living: Natürlich kochen. Der pure Genuss. | Broschiert | 978-3-8310-0139-2 | 2001 | Renee J. Elliot | |
| Pasta | Paperback | 978-0-7566-1890-2 | 2007 | Anna Del Conte | |
| Pasta | Hardcover | 978-1-4053-0512-9 | 2004 | " | |
| Pasta, arroz y salsas - tecnicas culinarias - | Tapa blanda | 978-84-95939-57-9 | 2003 | Jeni Wright | |
| Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo | Paperback | 978-84-89396-31-9 | 2002 | " | |
| Pasta: Every Way for Every Day | Hardcover | 978-1-4053-3209-5 | 2008 | Anna Del Conte | |
| Pasta für jeden Tag | Gebunden | 978-3-8310-1119-3 | 2007 | Eric Treuillé · Anna DelConte | |
| Pasta für jeden Tag | " | 978-3-8310-0110-1 | 2001 | Anna DelConte | |
| Pasta Revised | Hardcover | 978-0-7566-0368-7 | 2004 | Julia Della Croce · Anna Del Conte | |
| Pescados y mariscos | Tapa blanda | 978-84-95939-60-9 | 2003 | Jeni Wright | |
| The Guide to Cookery Courses | Paperback | 978-1-902910-17-8 | 2003 | ||
| The Guide to Cookery Courses: Cooking and Wine Schools, Courses and Holidays Throughout the British Isles and Further Afield | " | 978-0-9522914-9-7 | 1998 | ||
| Ultimate Bread | Hardcover | 978-0-7894-3513-2 | 1998 | Ursula Ferrigno | |
E.T. · E. Treuillé · Eric Treuillé & Anna del Conte · ERIC TREUILLE AND VICTORIA BLASHFORD-SNE · Treuille Eric
Art Blume, S.L. · Bassermann Verlag · Cassell · Christian München · DK Children · Dorling Kindersley · Dorling Kindersley Ltd. · Firefly Books · Hachette · Libros Blume · Metro Publications, N1 · Prentice Hall · Pryor Publications