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FUNDAMENTAL TECHNIQUES OF CLASSIC CUISINE

French Culinary Institute

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ISBN 10: 158479478X / ISBN 13: 9781584794783
Published by Stewart, Tabori and Chang, New York, 2007
Hardcover
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About this Item

Book condition is Very Good+; with a Very Good+ dust jacket. Volume is clean and unmarked. Illustrated throughout. ; 10.70 X 9.20 X 2 inches; 496 pages. Bookseller Inventory # 4432

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Bibliographic Details

Title: FUNDAMENTAL TECHNIQUES OF CLASSIC CUISINE

Publisher: Stewart, Tabori and Chang, New York

Publication Date: 2007

Binding: Hardcover

Edition: First Edition; Fifth Printing.

About this title

Synopsis:

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.

About the Author:

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its Total Immersion(tm) curriculum. With a world-class faculty, a renowned culinary theater, a celebrated student-run restaurant (L'Ecole), and business as well as cooking and wine courses, the FCI is among the leading schools of its kind anywhere. The school is under the direction of deans Jacques Pepin, Alain Sailhac, André Soltner, Jacques Torres, Alice Waters, Andrea Robinson, and Alan Richman.

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