The French Culinary Institute's Salute to Healthy Cooking by The French Culinary Institute

  • Brown veal stock (Fond brun)

    from The French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs The French Culinary Institute's Salute to Healthy Cooking by The French Culinary Institute

    • Categories: Stocks; French; Low fat
    • Ingredients: veal bones; carrots; onions; tomatoes; tomato paste; parsley; thyme
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Notes about this book

  • veragusta on November 23, 2016

    SORREL SOUP

  • gcottraux on January 29, 2010

    I went to a cooking demo and book signing by co-author Alain Sailhac. He made several very delicious and not too difficult fish dishes that were delicious.

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  • ISBN 10 1579544681
  • ISBN 13 9781579544683
  • Published Mar 26 2002
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Rodale
  • Imprint Rodale Press

Publishers Text

For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. Legendary chefs like Jacques Pepin teach readers how to create dishes worthy of restaurants like Le Cirque, the 21 Club and Lutece. The chefs share 40 seasonal menus that use only the freshest, tastiest, healthiest ingredients for a distinctly French taste.

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