The Fundamental Techniques of Classic Cuisine

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Specifications

Publisher Harry N Abrams Inc
Mfg Part# 9781584794783
SKU 202068846
Format Hardcover
ISBN10 158479478X
Release Date 9/1/2007
Sales Rank 11314
Physical
Dimensions (in Inches) 9.25H x 10.25L x 2T
From the Publisher
Editors Note 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.
Editors Note 1 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
Book Format Hardcover
Number of Pages 0496
Publisher Stewart, Tabori, & Chang

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