Fundamental techniques of classic cuisine, the
Auteur :
French Culinary Institute
Éditeur :
Stewart, Tabori & Chang Inc
ISBN :
9781584794783
Date de publication :
1 sept. 2007
Dimensions :
23,7 x 26,4 x 5,0 cm
Poids :
2650 g
Langue :
Anglais
Pays d'origine :
USA
Presents the six and nine month courses taught at the The French Culinary Institute (FCI) that cover all 250 basic techniques of French cooking. Along with more than 650 full colour photographs, this book features more than 200 classic recipes as well as recipes developed by some of the school's most famous graduates.