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Fundamental Techniques of Classic Cuisine by Judith Choate (2007, Hardcover)

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About this product

Product Identifiers

PublisherStewart, Tabori & Chang

ISBN-10158479478X

ISBN-139781584794783

eBay Product ID (ePID)2309428329

Product Key Features

Book TitleFundamental Techniques of Classic Cuisine

Number of Pages496 Pages

LanguageEnglish

TopicRegional & Ethnic / French, Reference, General

Publication Year2007

IllustratorYes

GenreCooking

AuthorJudith Choate

FormatHardcover

Dimensions

Item Height1.9 in

Item Weight93.7 Oz

Item Length9.3 in

Item Width10.3 in

Additional Product Features

Intended AudienceTrade

Dewey Edition22

Grade FromEighth Grade

Dewey Decimal641.5944

Grade ToCollege Graduate Student

SynopsisIn 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., This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than 650 colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as 200 classic recipes., 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.

LC Classification NumberTX719