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HomeCooking, Food & Wine › Culinary Arts & Techniques
Review
Authors
  • Judith Choate
  • The French Culinary Institute
Creator: Matthew Septimus
Publication date: 2007-08-01
Dewey code: 641.5944
List Price: $75.00
Price: $33.75

Review The Fundamental Techniques of Classic Cuisine / "Stewart, Tabori and Chang":

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. Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine 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. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.

Publication date: 1999-06
List Price: $20.70
Price: $34.75

Review Cocina Italiana - Recetas Caseras / Konemann:


Publication date: 1999-06
List Price: $20.70
Price: $34.75

Review Sopas - Recetas Caseras / Konemann:


Publication date: 1999-11
List Price: $33.20
Price: $33.20

Review Cocina Para Todos / Elfos:


Publication date: 1999-06
List Price: $20.70
Price: $34.75

Review Cocina Regional Francesa - Recetas Caseras / Konemann:


Publication date: 1999-06
List Price: $20.70
Price: $34.75

Review Recetas de Verano - Recetas Caseras / Konemann:


Publication date: 1998-08
List Price: $35.65
Price: $34.05

Review Como Se Hace Un Buen Vino / de Vecchi:


Review Javier Vergara  / El Libro de La Cocina Vegetariana Creator: Philip Wilkins
Publication date: 1999-12
List Price: $43.60
Price: $34.44

Review El Libro de La Cocina Vegetariana / Javier Vergara:


Review Halsted Pr  / Basic Pastrywork Techniques, 2nd Edition Edition: 2 Sub
Publication date: 1993-11-16
Dewey code: 641.865
Price: $59.95

Review Basic Pastrywork Techniques, 2nd Edition / Halsted Pr:

A simple yet thorough introduction to pastrywork technique and theory. This is not a recipe book but uses recipes to illustrate particular points. Details the ingredients, methods and equipment used by pastry cooks. Deals with the principles of practice and techniques of production as well as the recognition of mistakes, explaining how to correct them.

Publication date: 1994-03
List Price: $34.80
Price: $34.80

Review Cocina Visual - Recetas de Pollo / Hymsa:


Publication date: 1992-11
Price: $58.70

Review Advanced Guide to Cake Decorating / Fairfax:


Publication date: 1999-06
List Price: $20.70
Price: $34.75

Review Galletas y Pastas - Recetas Caseras / Konemann:


Publication date: 2000-04
List Price: $33.20
Price: $33.20

Review Culinaria - 6: Edicion / Antoni Bosch Editor:


Review Debate  / Como Preparar Carnes Y Caza Publication date: 1999-10
Dewey code: 641
List Price: $22.95
Price: $33.96

Review Como Preparar Carnes Y Caza / Debate:


Publication date: 1998-01
List Price: $33.20
Price: $33.20

Review Cocina Rapida / Elfos:


Edition: 1
Publication date: 2003-06
Dewey code: 641
List Price: $72.00
Price: $33.15

Review LA Gran Cocina/Great Cooking: Paso a Paso/Step by Step / Grupo Oceano:


Review Prentice Hall  / Catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer Publication date: 1999-09-20
Dewey code: 642.4
List Price: $96.80
Price: $49.99

Review Catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer / Prentice Hall:

Geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike, this book uses a clear, concise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire rigorous process of catering a gourmet event—from food safety, cooking, and beverage selection all the way to background music and napkin folding.

Publication date: 2002-07
List Price: $29.75
Price: $33.81

Review Las Recetas Economicas de Dona Petrona C. de Gandulfo / Distal:


Review Ediciones del Drac  / Fantasia En La Cocina y En La Mesa Publication date: 2006-01
List Price: $57.30
Price: $33.03

Review Fantasia En La Cocina y En La Mesa / Ediciones del Drac:


Publication date: 1999-10
Dewey code: 641
List Price: $22.95
Price: $33.96

Review Como Preparar Pescados Y Mariscos Volume 3 (Debate (Plaza Janes)) / Debate:


Models & Brands:
The Fundamental Techniques of Classic Cuisine, Cocina Italiana - Recetas Caseras, Sopas - Recetas Caseras, Cocina Para Todos, Cocina Regional Francesa - Recetas Caseras, Recetas de Verano - Recetas Caseras, Como Se Hace Un Buen Vino, El Libro de La Cocina Vegetariana, Basic Pastrywork Techniques, 2nd Edition, Cocina Visual - Recetas de Pollo, Advanced Guide to Cake Decorating, Galletas y Pastas - Recetas Caseras, Culinaria - 6: Edicion, Como Preparar Carnes Y Caza, Cocina Rapida, LA Gran Cocina/Great Cooking: Paso a Paso/Step by Step, Catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer, Las Recetas Economicas de Dona Petrona C. de Gandulfo, Fantasia En La Cocina y En La Mesa, Como Preparar Pescados Y Mariscos Volume 3 (Debate (Plaza Janes))

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