The Fundamental Techniques of Classic Cuisine

出版者:Harry N Abrams Inc

作者:French Culinary Institute/ Choate, Judith/ Septimus, Matthew (PHT)/ Wolf, Glenn (ILT)

页数:496

出版时间:2007-9

价格:$ 90.40

装帧:HRD

isbn号码:9781584794783

图书标签:吃cooking料理youwanttrendyto...more

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. 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 colour 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.

用户评价

get CIA's Professional Chef (and its endless "new" editions). but do notice that it's not sound structure wise (i.e. too much weight on a not so strong spine), so put it down flat on your bookshelf instead of standing it up.

get CIA's Professional Chef (and its endless "new" editions). but do notice that it's not sound structure wise (i.e. too much weight on a not so strong spine), so put it down flat on your bookshelf instead of standing it up.

get CIA's Professional Chef (and its endless "new" editions). but do notice that it's not sound structure wise (i.e. too much weight on a not so strong spine), so put it down flat on your bookshelf instead of standing it up.

get CIA's Professional Chef (and its endless "new" editions). but do notice that it's not sound structure wise (i.e. too much weight on a not so strong spine), so put it down flat on your bookshelf instead of standing it up.

get CIA's Professional Chef (and its endless "new" editions). but do notice that it's not sound structure wise (i.e. too much weight on a not so strong spine), so put it down flat on your bookshelf instead of standing it up.