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The Fundamental Techniques of Classic Cuisine [Hardcover]

Our Price $ 72.25  
Retail Value $ 85.00  
You Save $ 12.75  (15%)  
Item Number 447382  
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Item Specifications...

Pages   496
Est. Packaging Dimensions:   Length: 2" Width: 10.25" Height: 9.25"
Weight:   5.9 lbs.
Binding  Hardcover
Release Date   Aug 1, 2007
Publisher   "Stewart, Tabori and Chang"
ISBN  158479478X  
EAN  9781584794783  

Availability  0 units.

Item Description...
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.

Publishers Description
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.

Buy The Fundamental Techniques of Classic Cuisine by French Culinary Institute & Judith Choate from our Christian Books store - isbn: 9781584794783 & 158479478X

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More About French Culinary Institute & Judith Choate

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Product Categories
1Books > Subjects > Business & Investing > Industries & Professions > Hospitality, Travel & Tourism   [492  similar products]
2Books > Subjects > Cooking, Food & Wine > Culinary Arts & Techniques   [302  similar products]
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4Books > Subjects > Cooking, Food & Wine > Professional Cooking > Professional   [77  similar products]

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Reviews - What do our customers think?
a book for professional chef but home cooks can also learn many things  Sep 16, 2008
For me this book does not serve as a collection of everyday recipes but special occasion recipes. Because it's pretty complicated and time consuming to make. But again, I would still recommend it to those who sometimes need to make a perfect formal dinner and those who want to understand the basic of cooking.
Fantastic  Aug 16, 2008
1ST off, this is not a cookbook, but a textbook. Should you be interested in vastly improving your skills in the kitchen, buy this instead of wasting time watching "celebrity" cooking shows. Following the information provided in this book will not make you a professional chef, but will allow you to create and serve dishes that will make you the envy of the "foodie" group.
Terrible  Jun 26, 2008
Like someone else here my binding went after like two days.

Also, the recipes don't work at all. It's as if they've never tried them themselves.

I feel very ripped off.
Please FCI do a volume 2  Apr 27, 2008
If you can't attend FCI this book must be the next best thing. Home cooks should not be put off, however, this is a treasure chest of wonderful ideas,techniques, information and recipes. Oh to have the time to cook the recipes from front to back!

Please F.C.I. put together a volumn 2 the world will be a better place for it.
A serious flaw in physical construction  Jan 29, 2008
I give this book 5 stars for the information herein.

But for how the book is constructed---sorry, NO STARS. I've had this book for only a short time. It's been carefully stored, flat on a table, so there has been no stress put on the binding. I've handled it carefully when perusing the contents, which I've done only a half dozen times or so.

Last night I discovered that the cover has ripped from the binding. What I have now is a hunk of bound pages without a cover. For the price of this book, FIE ON THE PUBLISHER / BOOK MAKER for allowing careless construction.

Sadly, this purchase was a 100% waste of a lot of money because the book is essentially unusable.

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