Fundamental Techniques of Classic Cuisine [Hardcover]

French Culinary Institute (Author)

Book Description

Publication Date: August 1, 2007

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 Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm 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-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.

Editorial Reviews

About the Author

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its Total Immersion(tm) curriculum. With a world-class faculty, a renowned culinary theater, 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. The school is under the direction of deans Jacques Pepin, Alain Sailhac, André Soltner, Jacques Torres, Alice Waters, Andrea Robinson, and Alan Richman.

Product Details

• Hardcover: 496 pages
• Publisher: Stewart, Tabori and Chang (August 1, 2007)
• Language: English
• ISBN-10: 158479478X
• ISBN-13: 978-1584794783
• Product Dimensions: 9.2 x 10.2 x 1.9 inches
• Shipping Weight: 5.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (18 customer reviews)
• Amazon Best Sellers Rank: #86,935 in Books (See Top 100 in Books)
  • #57 in Books > Cookbooks, Food & Wine > Professional Cooking > Professional

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Customer Reviews

Most Helpful Customer Reviews

67 of 68 people found the following review helpful:

5.0 out of 5 stars Oooh la la! Magnifique!, January 23, 2008

By 

Laura @ Cucina Testa Rossa (Paris, France) - See all my reviews

This review is from: Fundamental Techniques of Classic Cuisine (Hardcover)

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!

7 of 7 people found the following review helpful:

5.0 out of 5 stars Fantastic, August 15, 2008

By 

pac nw furn (Pacific Northwest) - See all my reviews

Amazon Verified Purchase

This review is from: Fundamental Techniques of Classic Cuisine (Hardcover)

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.

4 of 4 people found the following review helpful:

4.0 out of 5 stars Great Content Poor Construction, January 25, 2010

By 

scottisme - See all my reviews

This review is from: Fundamental Techniques of Classic Cuisine (Hardcover)

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.