First editions of both Le Cordon Blue Complete Cooking Techniques (1996) and Dessert Techniques (1999). These focus on cooking techniques within the realm of French culinary arts. Written in English, the book is a comprehensive guide for individuals interested in mastering the art of cooking with a specific emphasis on French cuisine. The publication provides detailed instructions and insights into various cooking methods and recipes, making it a valuable resource for both novice and experienced cooks looking to enhance their culinary skills. Dust jackets on both book tops curled/bent slight tears over both front and back. Books overall in very nice shape. A great addiotion to anyones collection!