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The Fundamental Techniques Of Classic Italian Cuisine.

The International Culinary Center's School Of Italian Studies With Casella, Cesare & Lyness, Stephanie.

5 ratings by Goodreads
ISBN 10: 1584799900 / ISBN 13: 9781584799900
Published by Abrams, New York, 2013
New Condition: New Hardcover
From Ad Infinitum Books (Mount Vernon, NY, U.S.A.)

AbeBooks Seller Since August 10, 1999

Quantity Available: 2

About this Item

512 pages. Hardcover with dustjacket. New book. COOKBOOKS. The International Culinary Center's expertise comes home in this authoritative guide to Italian cooking. (Key Words: Italian Cooking, Cesare Casella, Cookbooks, Stephanie Lyness). Bookseller Inventory # 79907X1

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Bibliographic Details

Title: The Fundamental Techniques Of Classic ...

Publisher: Abrams, New York

Publication Date: 2013

Binding: Hardcover

Book Condition:New

Dust Jacket Condition: Dust Jacket Included

Book Type: book

About this title

Synopsis:

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with “Flavors of Italy,” an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.

Praise for The Fundamental Techniques of Classic Italian Cuisine:

“Wow. This cookbook. . . . Wow. Let’s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!” —TheKitchn.com

About the Author:

The International Culinary Center, founded as The French Culinary Institute in 1984, is the world leader in culinary education. With locations in New York City, the San Francisco Bay Area and Parma, Italy, the Center is a culinary incubator with cutting edge curriculums providing world-class graduates who advance the industry. The School of Italian Studies at The International Culinary Center is one of the most authentic Italian culinary programs in the country. The unique 28-week career program divides course time between New York or California and Parma, Italy.

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William Brandon DBA Ad Infinitum Books
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adinfinitumbooks@yahoo.com
William Brandon/Andrew Brennan

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