Learn how to cook like a French chef with The Fundamental Techniques of Classic Cuisine by The French Culinary Institute, including recipes like Cream of Cauliflower Soup (Crème ou Velouté Dubarry), Potatoes Anna (Pommes Anna), and Kidneys with Mustard Sauce (Rouelles de Rognons à la Dijonnaise).
The Fundamental Techniques
of Classic Cuisine
by The French Culinary Institute
Here is The French Culinary Institute's famous "Total Immersion" program, gloriously produced as a single volume on classic cooking techniques. This book includes all the essential information, methods, and recipes for becoming an expert home cook—or a beginning professional chef. Based on the successful curriculum created by Jacques Pépin, Alain Sailhac, André Soltner, Jacques Torres, and Andrea Immer Robinson, The Fundamental Techniques of Classic Cuisine teaches the 250 basic building blocks of Western cooking, plus 200 classic recipes
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 Pépin, Andrea Immer Robinson, and Jacques Torres. But perhaps the greatest achievement of the FCI is its "Total Immersion" 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-month 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.
About the Author
For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its "Total Immersion" curriculum. With a world-class faculty, a celebrated student-run restaurant, and business as well as cooking and wine courses, the FCI is among the leading schools of its kind anywhere. The school is under the direction of deans Jacques Pépin, Alain Sailhac, André Soltner, Jacques Torres, and Andrea Immer Robinson
- The Fundamental Techniques of Classic Cuisine
- by The French Culinary Institute with Judith Choate
- Photographs by Matthew Septimus; Illustrations by Glenn Wolf
- 496 pages / Hardcover
- 650 full-color photographs, 20 color illustrations, and 200 recipes
- $75.00 U.S. / $90.00 Canada
- Stewart, Tabori & Chang 2007
- ISBN: 1-5847-9478-X
- EAN: 978-1-58479-478-3
- Information provided by the publisher.
The Fundamental Techniques of Classic Cuisine
- Cream of Cauliflower Soup (Crème ou Velouté Dubarry)
- Potatoes Anna (Pommes Anna)
- Kidneys with Mustard Sauce (Rouelles de Rognons à la Dijonnaise)
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This page created September 2007