| title | media type | ISBN-13 | year of publica- tion | other author(s) | |
|---|---|---|---|---|---|
| 1026 Recetas de cocina internacional | Tapa dura | 978-84-9801-037-4 | 2008 | ||
| 1026 recetas de cocina internacional (le cordon bleu | " | 978-84-89396-46-3 | 2000 | Blume | |
| Aperitivos - Recetas Caseras | Taschenbuch | 978-3-8290-0645-3 | 2000 | ||
| Book of Yields: WITH Professional Cooking, 6r.e. | Paperback | 978-0-470-09750-2 | 2006 | Francis T. Lynch · Wayne Gisslen · Mary Ellen Griffin · National Restaurant Association Educational Foundation · CIA | |
| Brunch | Hardcover | 978-962-593-449-5 | 1999 | ||
| Cakes | Paperback | 978-1-85391-725-7 | 1998 | ||
| Chocolate: 170 recetas para caer en la tentación. Grandes clásicos y creaciones originales | Tapa blanda | 978-84-8076-890-0 | 2012 | ||
| Chocolate Bible | Hardcover | 978-1-904760-98-6 | 2010 | ||
| Cordon Bleu Recipes and Techniques: Everything You Need to Know from the French Culinary School | Paperback | 978-0-304-35144-2 | 1998 | ||
| Culinary CourseMate for Le Cordon Bleu Cuisine Foundations with eBook Instant Access Code for Le Cordon Bleu Cuisine Foundations | CD-ROM | 978-1-111-64592-2 | 2011 | ||
| El vino | Tapa dura | 978-84-89396-89-0 | 2004 | ||
| Finger Food | Hardcover | 978-962-593-444-0 | 1999 | ||
| Guía completa de las técnicas culinarias | Tapa blanda | 978-84-17254-06-3 | 2017 | ||
| Guía completa de las técnicas culinarias | Tapa dura | 978-84-9801-110-4 | 2013 | ||
| Guisos - Recetas Caseras | Taschenbuch | 978-3-8290-0653-8 | 1999 | ||
| Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques Used By Le Cordon Bleu | Hardcover | 978-0-471-39348-1 | 2000 | ||
| Las técnicas del chef | Tapa dura | 978-84-89396-80-7 | 2011 | ||
| Le Cordon Bleu at Home | Hardcover | 978-0-688-09750-9 | 1991 | ||
| Le Cordon Bleu Cuisine Foundations | " | 978-1-4354-8137-4 | 2010 | ||
| Le Cordon Bleu Cuisine Foundations: Advanced Classic Recipes | Paperback | 978-1-4354-8139-8 | 2009 | ||
| Le Cordon Bleu Cuisine Foundations: Basic Classic Recipes | Spiral-bound | 978-1-4354-8138-1 | 2010 | ||
| Le Cordon Bleu Cuisine Foundations: Classic Recipes | Paperback | 978-1-111-30687-8 | 2010 | ||
| Le Cordon Bleu Dessert Techniques | Hardcover | 978-0-304-35120-6 | 1999 | ||
| 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: Quick and Light | " | 978-1-84403-285-3 | 2004 | Jeni Wright | |
| Le Cordon Bleu - Receitas Caseiras - Pastelaria | Paperback | 978-3-8331-3102-8 | 2007 | ||
| Le Cordon Bleu's Complete Cooking Techniques: the indispensable reference demonstrates over 700 illustrated techniques with 2,000 photos and 200 recipes | Hardcover | 978-0-688-15206-2 | 1997 | ||
| Le Cordon Bleu Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine | " | 978-0-471-39347-4 | 2001 | ||
| Legumes | Taschenbuch | 978-3-8290-0599-9 | 1999 | ||
| Muffins | Hardcover | 978-962-593-445-7 | 1999 | ||
| Pasta | " | 978-962-593-446-4 | 1999 | ||
| Pkg 1 Seat 6 Yr K12 Vs Lab Ebk | Unbound | 978-1-133-01819-3 | 2012 | ||
| Pkg 5 Seat 6 Yr K12 Vs Lab Ebk | " | 978-1-133-01817-9 | 2012 | ||
| Postres. Gu¡a completa de las técnicas culinarias | Tapa dura | 978-84-89396-45-6 | 2013 | ||
| Professional Baking: WITH ServSafe Coursebook, 4r.e. | Hardcover | 978-0-470-09853-0 | 2006 | Wayne Gisslen · National Restaurant Association Educational Foundation | |
| Professional Chef: WITH Study Guide | " | 978-0-471-46063-3 | 2003 | The Culinary Institute of America (CIA) | |
| Professional Cooking | " | 978-0-471-23747-1 | 2002 | Wayne Gisslen · NRA Educational Foundation | |
| Professional Cooking for Canadian Chefs, Textbook and Study Guide | " | 978-0-470-83211-0 | 2002 | Wayne Gisslen | |
| Professional Cooking For Canadian Chefs: With Canadian Study Guide, 6r.E | " | 978-0-470-83898-3 | 2007 | Wayne Gisslen · Mary Ellen Griffin | |
| Professional Cooking for Canadian Chefs, witn CD-ROM | " | 978-0-471-21681-0 | 2002 | Wayne Gisslen | |
| Professional Cooking: Study Guide | Paperback | 978-0-470-05102-3 | 2006 | Wayne Gisslen · Mary Ellen Griffin · National Restaurant Association Educational Foundation · Julia Hill · Linda Blocker · The Culinary Institute of America (CIA) · Linda Civitello | |
| Professional Cooking: WITH CD-ROM | Hardcover | 978-0-470-09582-9 | 2006 | Wayne Gisslen · Mary Ellen Griffin · Maria Belknap | |
| Professional Cooking: WITH College and Kitchen Essentials | " | 978-0-470-13271-5 | 2006 | Wayne Gisslen | |
| Professional Cooking: WITH Meat Buyer's Guide` | " | 978-0-470-07500-5 | 2006 | Wayne Gisslen · NAMP North American Meat Processors Association · National Restaurant Association Educational Foundation | |
| Professional Cooking: WITH Meat Buyer's Guide AND Meat Processor's Notebook Charts AND ServSafe Coursebook with Exam 3r.e. | " | 978-0-470-05618-9 | 2006 | Wayne Gisslen · Mary Ellen Griffin · NAMP North American Meat Processors Association · National Restaurant Association Educational Foundation | |
| Professional Cooking: WITH Professional Baking, 4th ed | " | 978-0-470-84002-3 | 2008 | Wayne Gisslen · Mary Ellen Griffin | |
| Professional Cooking: WITH Restaurant and Bar English/Spanish Dictionary | " | 978-0-470-08138-9 | 2006 | Wayne Gisslen · Maria Belknap | |
| Professional Cooking: WITH Student Access Card for WebCT | " | 978-0-470-00714-3 | 2007 | Wayne Gisslen · Inc. John Wiley & Sons | |
| Professional Cooking: WITH Study Guide | " | 978-0-470-12502-1 | 2006 | Wayne Gisslen · Linda Civitello · Julia Hill · Linda Blocker · The Culinary Institute of America · Mary Ellen Griffin | |
| Purchasing: WITH Supervision, 5r.e. | " | 978-0-470-05117-7 | 2006 | Andrew H. Feinstein · John M. Stefanelli · Jack E. Miller · John R. Walker · Karen Eich Drummond · The Culinary Institute of America · Wayne Gisslen | |
| Quiches and Pastries | Paperback | 978-1-85391-770-7 | 1998 | ||
| Regional French | Hardcover | 978-962-593-429-7 | 1998 | ||
| Regional French: Home Collection | Paperback | 978-1-921259-18-0 | 2006 | ||
| Regions De France | " | 978-3-8290-0611-8 | 1998 | ||
| Salse: L'Alta Cucina a Casa Vostra | " | 978-3-8290-3540-8 | 2000 | ||
| Set for Conestoga College: Professional Cooking for Canadian Chefs, 5th Ed., Text & Study Guide; Baker's Manual, 5th Ed.; and Culinary Math, 2nd Ed. | Hardcover | 978-0-470-83560-9 | 2004 | Wayne Gisslen · Mary Ellen Griffin · Joseph Amendola · Nicole Rees · Julia Hill · Linda Blocker · The Culinary Institute of America (CIA) | |
| Set: Professional Cooking for Canadian Chefs, 6th edition with CD and WileyPlus | " | 978-0-470-15519-6 | 2007 | Wayne Gisslen · Mary Ellen Griffin | |
| Tarts & Pastries | " | 978-962-593-436-5 | 1998 | ||
| The Chocolate Bible | Gebunden | 978-1-250-00070-5 | 2015 | ||
| The Cooks' Bible | Hardcover | 978-1-904760-18-4 | 2005 | ||
| Wine Essentials + Harrington/Food and Wine Pairing SET | Paperback | 978-0-470-27810-9 | 2007 | ||
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Art Blume, S.L. · BLUME (Naturart) · Carroll & Brown Publishers Limited · Cassell · Cengage Learning · Könemann · Murdoch Books · Periplus Editions · St. Martin's Press · Ullmann · Wiley · William Morrow and Company