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Fundamental Techniques of Classic Cuisine [Englisch] [Gebundene Ausgabe]

French Culinary Institute

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Kurzbeschreibung

1. September 2007
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.

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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.

Über den Autor und weitere Mitwirkende

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.

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Amazon.com: 4.3 von 5 Sternen  23 Rezensionen
83 von 84 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Oooh la la! Magnifique! 24. Januar 2008
Von Laura @ Cucina Testa Rossa - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
This book is outstanding! A must-have for every kitchen regardless of how experienced a cook you are. I attended the full time 6-month culinary program at the FCI a few years ago and this is almost verbatim our first quarter (6 week) curriculum. We then spent the next 3 quarters refining and practicing and expanding on all these techniques. If you don't want to sacrifice 6 months and $50,000 (an endless cuts and burns and bad hair days) to attend cooking school, then buy this book and cook every recipe over and over and you will become an excellent cook. If you master all the skills and techniques in the book, you can walk into any kitchen and hold your own as this is the foundation of classic cooking and the language of the kitchen.

Hints and tips from the Deans and Chef Instructors pepper the book for every technique with tidbits such as "...cook beans at a constant low temperature and cool them in their cooking liquid. ~ Dean Alain Sailhac" or "Do not cover a chicken after roasting or it will steam and make the meat taste reheated." ~Dean Jacques Pepin". It's like getting a personal cooking lesson from the greatest chefs of our time. The book teaches the 250 foundation techniques including stocks, sauces, soups, salads, eggs, potatoes, poultry, beef, veal, lamb, pork, fish, shellfish, marinades, stuffings, organ meats (my least favorite day in cooking school!), pastry dough, creams & custards, crepes, brioche, frozen desserts, meringues, mousses, and soufflés (my favorite day in cooking school! :)

It also explains in great detail terms in a kitchen, names of equipment and pots and pans, food safety, knifes and knife skills, and professional kitchen management. If you want to become an outstanding home cook or are considering or about to attend cooking school, I strongly recommend devouring (pun intended) this book. If you learn this book, or at least become familiar with all the techniques, then you will be leaps and bounds ahead of the game. Bon courage et bon appetit!
11 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Fantastic 16. August 2008
Von pac nw furn - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
1ST off, this is not a cookbook, but a textbook. Should you be interested in vastly improving your skills in the kitchen, buy this instead of wasting time watching "celebrity" cooking shows. Following the information provided in this book will not make you a professional chef, but will allow you to create and serve dishes that will make you the envy of the "foodie" group.
10 von 10 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Great Content Poor Construction 26. Januar 2010
Von scottisme - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
This is a great book with lots of good content but the book itself is constructed poorly. The binding broke within minutes of opening and it feels like a few pages may fall out. Until it does completely fall apart though I will use it to learn french cooking technique.
5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Excellent resource 4. August 2009
Von C. Bradford - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
This book is a must for anyone wanting to learn how the pros do it, or simply brush up on a few techniques. As for the recipes in the book, they're pretty good, but they're to illustrate the use of the techniques, so if you don't have the techniques down correctly, the results of the recipes will probably turn out less than spectacular. I was so angry when I saw this on Amazon for almost half of what I paid at Barnes & Noble... grr.
4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Priceless 8. September 2009
Von PiYa - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
It took me a long while to get this book and it's definitely worth it! It's a good book for someone who's looking to learn the fundamental and basic techniques as a start without paying a lot of money to attend the culinary school.
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