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Fundamental Techniques of Classic Cuisine

Fundamental Techniques of Classic Cuisine( )
Author: French Culinary Institute,
ISBN:978-1-58479-478-3
Publication Date:Sep 2007
Publisher:Stewart, Tabori & Chang
Book Format:Hardback
List Price:AUD $80.00
Book Description:

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...
More Description

Book Details
Pages:496
Detailed Subjects: Cooking / Regional & Cultural / French
Physical Dimensions (W X L X H):26.353 x 23.813 x 4.445 cm
Book Weight:2.655 Kilograms



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