The fundamental techniques of classic cuisine / by The French Culinary Institute with Judith Choate ; photographs by Matthew Septimus ; illustrations by Glenn Wolf.
Material type:
TextPublication details: New York : London : Stewart, Tabori & Chang ; Thames & Hudson [distributor], 2006Description: 496 p. : ill. (some col.) ; 26 cmISBN: 9781584794783 (hbk.) :; 158479478X (hbk.) :Subject(s): Cookery, FrenchDDC classification: 641.5'944 Summary: This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than 650 colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as 200 classic recipes.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.5944 FUN (Browse shelf(Opens below)) | Available | 06583091 |
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This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than 650 colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as 200 classic recipes.
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