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Fundamental Techniques of Classic Cuisine
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Fundamental Techniques of Classic Cuisine

4.46 of 5 stars 4.46  ·  rating details  ·  26 ratings  ·  2 reviews
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 li ...more
Hardcover, 496 pages
Published September 1st 2007 by Stewart, Tabori and Chang (first published August 1st 2007)
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Anna
Apr 10, 2014 Anna rated it 4 of 5 stars
Shelves: 2014, apl
A very in-depth book about French classic cooking techniques, and very professionally presented.
Neat for anyone interested in classic cooking, and with a good vocabulary and photos.

Excellent: spilling tips and secrets from professional kitchens and cooks, showing you clearly the techniques from scratch.
Great for showing a variety of meats and how to cook them too. A lovely, big cookbook.

A bit less excellent: yet there are so many old-fashioned recipes here (with curiously just French onion soup
...more
Heather
My husband got this for me for Christmas. I was little worried there would be duplication because most of what I cook is Italian or French inspired.

However, this is an OUTSTANDING book for the techniques. It really has enormous value in any serious home cook's kitchen. I used to think the CIA book was the go-to book for serious stuff, but this book is so much more approachable and easy to follow. Not a recipe has failed out of this one.
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