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The fundamental techniques of classic cuisine

Title
The fundamental techniques of classic cuisine / The French Culinary Institute with Judith Choate.
Author
Choate, Judith.
Publication
New York, NY : Stewart, Tabori & Chang, 2007.

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TextUse in library JFF 08-532Schwarzman Building - Main Reading Room 315

Details

Additional Authors
French Culinary Institute (New York, N.Y.)
Description
xiv, 496 p. : col. ill.; 24 x 26 cm.
Summary
In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: 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. Here, all the best that the FCI has to offer can be found in a single volume, which 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. With insider tips and advice.--From publisher description.
Alternative Title
Techniques of classic cuisine
Subject
Note
  • Includes index.
Bibliography (note)
  • Includes bibliographical references and index.
Call Number
JFF 08-532
ISBN
  • 158479478X
  • 9781584794783
  • 9781584796350 (alk. paper)
  • 1584796359 (alk. paper)
LCCN
2007007530
OCLC
85162245
Author
Choate, Judith.
Title
The fundamental techniques of classic cuisine / The French Culinary Institute with Judith Choate.
Imprint
New York, NY : Stewart, Tabori & Chang, 2007.
Bibliography
Includes bibliographical references and index.
Connect to:
Table of contents only
Added Author
French Culinary Institute (New York, N.Y.)
Research Call Number
JFF 08-532
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