The Fundamental Techniques of Classic Cuisine (Hardback)

Judith Choate

Edité par Stewart, Tabori Chang Inc, 2007
ISBN 10: 158479478X / ISBN 13: 9781584794783
Ancien(s) ou d'occasion / Hardback / Quantité : 0
Disponible auprès d'autres vendeurs
Afficher tous les  exemplaires de ce livre

Au sujet du livre

Ce livre n'est malheureusement plus disponible. AbeBooks dispose cependant de millions de livres. Ci-dessous, nous vous proposons une liste de livres pouvant correspondre à votre recherche.

Description :

Language: English . Brand New Book. 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. N° de réf. du libraire

A propos du livre :

Book ratings provided by GoodReads) :
4,5 note moyenne
(30 avis)

Synopsis : 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.

A propos de l'auteur: 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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Détails bibliographiques

Titre : The Fundamental Techniques of Classic ...
Éditeur : Stewart, Tabori Chang Inc
Date d'édition : 2007
Reliure : Hardback
Illustrateur : Glenn Wolf
Etat du livre : New

Meilleurs résultats de recherche sur AbeBooks

1.

Institute, French Culinary
Edité par Stewart, Tabori and Chang 2007-08-01 (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Couverture rigide Quantité : 5
Vendeur
The Book Cellar, LLC
(Nashua, NH, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang 2007-08-01, 2007. Hardcover. État : New. 158479478X New book with publisher's mark on edge. PLASTIC WRAPPED. Over 1,000,000 satisfied customers since 1997! We ship daily M-F. Choose expedited shipping (if available) for much faster delivery. Delivery confirmation on all US orders. N° de réf. du libraire Z158479478XZN

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 26,54
Autre devise

Ajouter au panier

Frais de port : EUR 3,56
Vers Etats-Unis
Destinations, frais et délais

2.

French Culinary Institute
Edité par Stewart, Tabori and Chang (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Ancien(s) ou d'occasion Couverture rigide Quantité : 1
Vendeur
Arroway Books
(Narberth, PA, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang, 2007. Hardcover. État : Used: Good. Brand New and Unused. In partial original shrink wrap. Bottom edge on spine has a 1/2 inch tear and scrunch. Expedited shipping not available. N° de réf. du libraire 135857

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter D'occasion
EUR 26,55
Autre devise

Ajouter au panier

Frais de port : EUR 3,55
Vers Etats-Unis
Destinations, frais et délais

3.

ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Quantité : 3
Vendeur
BombBooks
(king of prussia, PA, Etats-Unis)
Evaluation vendeur
[?]

Description du livre État : New. Book in New Condition will show no signs of use and may be in the original packaging. Books may not contain supplements such as access codes, CDs, etc. Every item ships the same or next business day with tracking number emailed to you. Get Bombed!!. N° de réf. du libraire 3U1CLV002NYU

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 26,54
Autre devise

Ajouter au panier

Frais de port : EUR 4,44
Vers Etats-Unis
Destinations, frais et délais

4.

French Culinary Institute
Edité par Stewart, Tabori and Chang (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Arroway Books
(Narberth, PA, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang, 2007. Hardcover. État : New. Brand New and Unused. Factory Sealed. Publishers overstock mark on the top edge.Expedited shipping not available. N° de réf. du libraire 135519

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 32,44
Autre devise

Ajouter au panier

Frais de port : EUR 3,55
Vers Etats-Unis
Destinations, frais et délais

5.

French Culinary Institute
Edité par Stewart, Tabori and Chang (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Ancien(s) ou d'occasion Couverture rigide Quantité : 1
Vendeur
Book Deals
(Lewiston, NY, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang, 2007. État : Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: 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 Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm 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-week 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. N° de réf. du libraire ABE_book_usedgood_158479478X

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter D'occasion
EUR 36,08
Autre devise

Ajouter au panier

Frais de port : Gratuit
Vers Etats-Unis
Destinations, frais et délais

6.

French Culinary Institute
Edité par Stewart, Tabori and Chang (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Book Deals
(Lewiston, NY, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang, 2007. État : New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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 Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm 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-week 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. N° de réf. du libraire ABE_book_new_158479478X

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 36,08
Autre devise

Ajouter au panier

Frais de port : Gratuit
Vers Etats-Unis
Destinations, frais et délais

7.

French Culinary Institute
Edité par Stewart, Tabori and Chang (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Ancien(s) ou d'occasion Couverture rigide Quantité : 1
Vendeur
Ergodebooks
(RICHMOND, TX, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang, 2007. Hardcover. État : Used: Good. N° de réf. du libraire SONG158479478X

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter D'occasion
EUR 35,31
Autre devise

Ajouter au panier

Frais de port : EUR 3,55
Vers Etats-Unis
Destinations, frais et délais

8.

French Culinary Institute
Edité par Stewart, Tabori and Chang (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Irish Booksellers
(Rumford, ME, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang, 2007. Hardcover. État : New. book. N° de réf. du libraire 158479478X

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 40,35
Autre devise

Ajouter au panier

Frais de port : Gratuit
Vers Etats-Unis
Destinations, frais et délais

9.

French Culinary Institute
Edité par Stewart, Tabori and Chang (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Ancien(s) ou d'occasion Couverture rigide Quantité : 1
Vendeur
Singing Saw Books
(Portland, OR, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang, 2007. Hardcover. État : Used: Very Good. Clean pages. Nice condition overall. N° de réf. du libraire 131125768

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter D'occasion
EUR 38,53
Autre devise

Ajouter au panier

Frais de port : EUR 3,56
Vers Etats-Unis
Destinations, frais et délais

10.

French Culinary Institute
Edité par Hachette Book Group
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Quantité : > 20
Vendeur
INDOO
(Avenel, NJ, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Hachette Book Group. État : New. Brand New. N° de réf. du libraire 158479478X

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 42,56
Autre devise

Ajouter au panier

Frais de port : EUR 3,12
Vers Etats-Unis
Destinations, frais et délais

8 autres exemplaires de ce livre sont disponibles

Afficher tous les résultats pour ce livre