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The Fundamental Techniques of Classic Cuisine French Culinary Institute/ Choate, Judith|French, Culinary Institute|Institute, The French Culinary 1 of 1
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FORMAT: Hardcover
CONDITION:  Brand New
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Learn more about The Fundamental Techniques of Classic Cuisine:

Format: Hardcover
ISBN-10: 158479478X
ISBN-13: 9781584794783
Sku: 202068846
Publish Date: 9/1/2007
Dimensions:  (in Inches) 9.25H x 10.25L x 2T
Pages:  496
Age Range:  NA
 
From the Publisher:
From one of the world's premier culinary schools comes a collection of more than two hundred superlative recipes for both classic French dishes and innovative new foods, along with complete instruction in the fundamental techniques of French cookery and more than 650 full-color photographs and illustrations.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.

Product Attributes

Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0496
Product attributePublisher:   Stewart, Tabori, & Chang
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