La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel (1871—1934).
To prompt readership, the magazine offered cooking classes to subscribers.
[1] The classes evolved in a more formal cooking school, Le Cordon Bleu.
[2] This article about a food, drink, or cooking oriented magazine is a stub.
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