Book
The fundamental techniques of classic cuisine / The French Culinary Institute with Judith Choate.
Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery.
Record details
- ISBN: 158479478X
- ISBN: 9781584794783
- Physical Description: xiv, 496 p. : col. ill.
- Publisher: New York : Stewart, Tabori & Chang, c2007.
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cooking, French |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 719 F86 2007 (Text) | 33109009027228 | Stacks | Volume hold | Available | - |
- Baker & Taylor
Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery. - Baker & Taylor
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. - Harry N. Abrams, Inc.
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.
