Research Catalog
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.
Available Online
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Status | Format | Access | Call Number | Item Location |
---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 08-532 | Schwarzman 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:
- Added Author
- French Culinary Institute (New York, N.Y.)
- Research Call Number
- JFF 08-532