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Product Description
Product Description
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.
About the Author
For over 20 years, The FCI in Manhattan has been teaching the fundamentals of Western cuisine through its Total Immersion[trademark] curriculum. With a world-class faculty, a renowned culinary theatre, a celebrated student-run restaurant (L'Ecole) and business as well as cooking and wine courses, the FCI is among the leading schools of its kind anywhere.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover
As a newly graduated chef i have to say this book is been a great companion along with my lecturers, the book has all you need to know about french cooking and pretty much every recipe has a very detailed explanation sometimes along with step by step pictures that makes almost imposible to get anything wrong! i used this book during 9 months as a culinary arts student and it will always be there to refresh my memory or if a need a recipe that won't let me down.
1 of 1 people found the following review helpful
Format:Hardcover
I purchased this book well over a year ago now, mainly on a whim, but it has become the most used cookbook in my kitchen. The combination of theory, practice and guidance are invaluable for an amateur chef. I find some of the side panels a bit pretentious, but they don't really detract from the book. After getting this, I moved away from books with total recipe plans, to those more focused on elements of planning and executing a meal.
1 of 1 people found the following review helpful
Format:Hardcover
Brilliant book, full of in depth infomation to help chefs create new ideas for there own dishs. The book also helped me understand much more about french culinary skills, good buy
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