French Culinary Institute

(Author)

Fundamental Techniques of Classic CuisineHardcover, 1 September 2007

Fundamental Techniques of Classic Cuisine
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Print Length
496 pages
Language
English
Publisher
Harry N. Abrams
Date Published
1 Sep 2007
ISBN-10
158479478X
ISBN-13
9781584794783

Description

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.

Product Details

Author:
French Culinary Institute
Book Format:
Hardcover
Date Published:
1 September 2007
Dimensions:
23.83 x 26.37 x 4.45 cm
ISBN-10:
158479478X
ISBN-13:
9781584794783
Language:
English
Location:
New York, NY
Pages:
496
Publisher:
Weight:
2648.98 gm

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