Read it and Eat
The Fundamental Techniques of Classic Cuisine is a comprehensive tome that captures the essence of French cooking and imparts wisdom from one of the top culinary schools in the nation. Incorporating The The International Culinary Center’s 25-plus years of vast knowledge in the culinary arts, this invaluable guide takes readers on a journey of gastronomic delights, as seen through the eyes of our world-renowned faculty.
Based on the curriculum of Classic Culinary Arts—The The International Culinary Center's core culinary training program—The Fundamental Techniques of Classic Cuisine integrates recipes, tips, advice, and techniques from our chef-instructors and deans into an instructional yet accessible learning experience. Hundreds of stunning photographs and illustrations complement the text to emphasize the recipes and methods found within the book’s pages.
Readers will learn 250 basic skills that are fundamental to a comprehensive understanding of culinary technique. The guide is conveniently divided into three sections: Theory offers the reasoning behind the specific lesson; Technique provides the basic skill of the lesson; and Demonstration delivers the recipe itself. Chapters cover such topics as stocks, sauces, eggs, shellfish, meat, pastry doughs, salads, and vegetables in great detail.
Beginner cooks and seasoned professionals alike will find this extensive reference an invaluable tool in broadening culinary knowledge and building confidence in the kitchen.
Based on the curriculum of Classic Culinary Arts—The The International Culinary Center's core culinary training program—The Fundamental Techniques of Classic Cuisine integrates recipes, tips, advice, and techniques from our chef-instructors and deans into an instructional yet accessible learning experience. Hundreds of stunning photographs and illustrations complement the text to emphasize the recipes and methods found within the book’s pages.
Readers will learn 250 basic skills that are fundamental to a comprehensive understanding of culinary technique. The guide is conveniently divided into three sections: Theory offers the reasoning behind the specific lesson; Technique provides the basic skill of the lesson; and Demonstration delivers the recipe itself. Chapters cover such topics as stocks, sauces, eggs, shellfish, meat, pastry doughs, salads, and vegetables in great detail.
Beginner cooks and seasoned professionals alike will find this extensive reference an invaluable tool in broadening culinary knowledge and building confidence in the kitchen.