The Fundamental Techniques of Classic Cuisine by The French Culinary Institute and Judith Choate

  • Methods of cutting [vegetables] (Taillage) (page 24)

    from The Fundamental Techniques of Classic Cuisine The Fundamental Techniques of Classic Cuisine by The French Culinary Institute and Judith Choate

    • Categories: French; Vegan; Vegetarian
    • Ingredients: vegetables of your choice
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  • ISBN 10 158479478X
  • ISBN 13 9781584794783
  • Linked ISBNs
  • Published Jun 01 2006
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

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 Pépin, Andrea Immer, and Jacques Torres. 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-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.

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