A collection of 12 volumes from the Cordon Bleu Cookery Course series, originally published by BPC Publishing. The set comprises individual volumes titled Preserving, Fish 2, Casseroles, Baking 1, Party Cooking, Poultry and Game, Fish 1, Meat Cookery, Summer Cookery, Winter Puddings, Baking 2, and Basic Cookery Methods. Each volume is bound in publisher’s pictorial boards featuring a distinctive blue vertical panel on the left edge of the front cover and spine, which displays the Cordon Bleu title in white sans-serif font. The covers are illustrated with thematic full-colour photographs. This series, edited by Rosemary Hume and Muriel Downes of the Cordon Bleu Cookery School, London, provides detailed culinary instruction and recipes. The volumes are quarto in format.
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