For the first time, all the best that the French Culinary Institute has to offer can be found in a single sumptuous volume that presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 recipes.
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For the first time, all the best that the French Culinary Institute has to offer can be found in a single sumptuous volume that presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 recipes.
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Seller's Description:
Fair. Book is considered to be in acceptable condition. The actual cover image may not match the stock photo. Book may have one or more of the following defects: noticeable wear on the cover dust jacket or spine; curved dog eared or creased page s; writing or highlighting inside or on the edges; sticker s or other adhesive on cover; CD DVD may not be included; and book may be a former library copy.
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Seller's Description:
Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
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Seller's Description:
Near Fine in Near Fine dust jacket. 158479478X. Tight square clean book, unmarked but for name to front endpaper; in lightly rubbed dust jacket.; 10.25 X 2 X 9.25 inches; 496 pages; Fundamental Techniques of Classic Cuisine presents the six-and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color 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.