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.

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 40,55
Autre devise

Ajouter au panier

Frais de port : EUR 3,75
Vers Etats-Unis
Destinations, frais et délais

2.

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 44,79
Autre devise

Ajouter au panier

Frais de port : EUR 3,28
Vers Etats-Unis
Destinations, frais et délais

3.

Judith Choate
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Couverture rigide Quantité : 1
Vendeur
AussieBookSeller
(SILVERWATER, NSW, Australie)
Evaluation vendeur
[?]

Description du livre 2007. Hardcover. État : New. 260mm x 49mm x 234mm. Hardcover. 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 wit.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 496 pages. 2.694. N° de réf. du libraire 9781584794783

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

Acheter neuf
EUR 51,30
Autre devise

Ajouter au panier

Frais de port : EUR 26,25
De Australie vers Etats-Unis
Destinations, frais et délais

4.

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: Like New. Brand New and Unused. Factory sealed Publishers overstock mark on the bottom edge. Light shelf wear. Expedited shipping not available. N° de réf. du libraire 139639

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

Acheter D'occasion
EUR 51,17
Autre devise

Ajouter au panier

Frais de port : EUR 3,74
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 55
Autre devise

Ajouter au panier

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

6.

French Culinary Institute/ Choate, Judith
Edité par Harry N Abrams Inc (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Quantité : 1
Vendeur
Paperbackshop-US
(Commerce, GA, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Harry N Abrams Inc, 2007. HRD. État : New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire KB-9781584794783

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

Acheter neuf
EUR 53,02
Autre devise

Ajouter au panier

Frais de port : EUR 3,74
Vers Etats-Unis
Destinations, frais et délais

7.

Judith Choate
Edité par THA Distributed (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Media Mall
(Fyshwick, ACT, Australie)
Evaluation vendeur
[?]

Description du livre THA Distributed, 2007. Hardback. État : New. 1. 26.1 x 23.7 cm. From one of the world's premier culinary schools comes a collection of more than two hundred superlative recipes for both classic French dishes and innovative new foods, along with complete instruction in the fundamental techniques of French cookery and more than 650 full-color photographs and illustrations. Hardback. N° de réf. du libraire MM-46007190

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

Acheter neuf
EUR 63,72
Autre devise

Ajouter au panier

Frais de port : EUR 11,15
De Australie vers Etats-Unis
Destinations, frais et délais

8.

The French Culinary Institute
Edité par Stewart, Tabori and Chang 2007-08-01 (2007)
ISBN 10 : 158479478X ISBN 13 : 9781584794783
Ancien(s) ou d'occasion Couverture rigide Quantité : 1
Vendeur
Lost Books
(AUSTIN, TX, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Stewart, Tabori and Chang 2007-08-01, 2007. Hardcover. État : good. 158479478X. N° de réf. du libraire 527351

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

Acheter D'occasion
EUR 61,33
Autre devise

Ajouter au panier

Frais de port : EUR 3,74
Vers Etats-Unis
Destinations, frais et délais

9.

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

Description du livre Stewart, Tabori and Chang, 2007. Hardcover. État : New. N° de réf. du libraire BKTY9781584794783

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

Acheter neuf
EUR 63,26
Autre devise

Ajouter au panier

Frais de port : EUR 3,74
Vers Etats-Unis
Destinations, frais et délais

10.

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 70,15
Autre devise

Ajouter au panier

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

17 autres exemplaires de ce livre sont disponibles

Afficher tous les résultats pour ce livre