Published 2007
by Stewart, Tabori & Chang in New York, NY .
Written in English
Edition Notes
Includes bibliographical references and index.
| Statement | The French Culinary Institute with Judith Choate. |
| Contributions | French Culinary Institute (New York, N.Y.) |
| Classifications | |
|---|---|
| LC Classifications | TX719 .C4543 2007 |
| The Physical Object | |
| Pagination | p. cm. |
| ID Numbers | |
| Open Library | OL17853726M |
| ISBN 10 | 9781584796350 |
| LC Control Number | 2007007530 |
The Fundamental Techniques of Classic Cuisine. Based on the first levels of ICC’s Professional Culinary Arts program, the book comprises the competencies, first codified by the French, that lay the foundation of classic culinary education. Working directly with the text, a home cook or a beginning professional will be submerged in the tenets. The Fundamental Techniques of Classic Italian Cuisine book. Read reviews from world’s largest community for readers.4/5(4). Fundamental Techniques of Classic Cuisine. This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as classic recipes/5. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all basic techniques of French cooking. Along with more than full-color photographs, the book features more than classic recipes as well as new recipes developed by some of the school's most famous graduates.
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