The Fundamental Techniques of Classic Cuisine

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Price:
$51.34
By:
Stewart, Tabori and Chang
  • In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school's most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.
  • Author:
    Judith Choate
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5944
    EAN:
    9781584794783
    ISBN:
    158479478X
    Label:
    "Stewart, Tabori and Chang"
    Languages:
    English
    List Price:
    $75.00
    Manufacturer:
    "Stewart, Tabori and Chang"
    Number Of Items:
    1
    Number Of Pages:
    496
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-08-01
    Publisher:
    "Stewart, Tabori and Chang"
    Studio:
    "Stewart, Tabori and Chang"
    Title:
    The Fundamental Techniques of Classic Cuisine
    Creator:
    Matthew Septimus

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