The Fundamental Techniques of Classic Cuisine is a comprehensive tome that captures the essence of French cooking from one of the top culinary schools in the nation. Incorporating The French Culinary Institute’s 25 years of vast knowledge in the culinary arts, this guide takes readers on a journey of gastronomic delights through the eyes of its world-renowned faculty.
Based on the curriculum of The FCI’s core culinary training program, Classic Culinary Arts, The Fundamental Techniques of Classic Cuisine integrates recipes, tips, advice, and techniques from our Chef-Instructors and Deans to create an instructional, yet accessible learning experience. Hundreds of stunning photographs and illustrations complement the text to emphasize the recipes and methods taught within the book’s pages.
Readers will learn 250 basic skills that are fundamental to a comprehensive understanding of culinary technique. The guide is conveniently divided into three sections: theory offers the reasoning behind the specific lesson; technique provides the basic skill of the lesson; and demonstration is the recipe itself. Chapters cover such topics as stocks, sauces, eggs, shellfish, meat, pastry doughs, salads, and vegetables in great detail.
Beginning cooks and seasoned professional alike with find this extensive reference to be an invaluable tool in broadening culinary knowledge and building confidence in the kitchen.
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Authors: The French Culinary Institute and Judith Choate
Photographer: Matthew Septimus
Publisher: Stewart, Tabori & Chang
Publish date: August 1, 2007
Page count: 496 pages with over 650 color photographs
Price: $75.00
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