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1.		Las Técnicas Del Chef Equipo, Ingredientes, Terminología Gastronómica Author: Bleu, Le Cordon ISBN: 978-84-89396-80-7 Book Format: Hardback List Price: USD $39.95 Publisher: Blume Publication Date: Sep 2002 Quantity Note

2.		1026 Recetas de Cocina Internacional Author: Bleu, Le Cordon Le Cordon Bleu Staff ISBN: 978-84-89396-46-3 Book Format: Hardback List Price: USD $39.95 Publisher: Blume Publication Date: Sep 2001 Quantity Note

3.		Guia Completa de las Tecnicas Culinarias Postres - Con Mas de 150 Deliciosas Recetas... Author: Bleu, Le Cordon ISBN: 978-84-89396-45-6 Book Format: Hardback List Price: USD $34.95 Publisher: Blume Publication Date: Sep 2002 Quantity Note

4.		Guia Completa de las Tecnicas Culinarias Author: Wright, Jeni Treuille, Eric Bleu, Le Cordon ISBN: 978-84-89396-12-8 Book Format: Hardback List Price: USD $39.95 Publisher: Blume Publication Date: Sep 2001 Quantity Note

5.		El Vino Comprar, Conservar, Catar, Servir y Beber el Vino Author: Brook, Stephen Gastaud-Gallagher, Patricia Howard, Peter Latham, Graham Lorch, Wink Rand, Margaret Bleu, Le Cordon ISBN: 978-84-89396-89-0 Book Format: Hardback List Price: USD $34.95 Publisher: Blume Publication Date: Apr 2003 Quantity Note