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Fundamental Techniques of Classic Cuisine Hardcover – August 1, 2007
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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!
I would recommend this both for experienced cooks and for beginners, as its instructions are very clear, and it is organized around teaching you how to cook, from the bottom up (right down to how you properly cut vegetables). Each step is illustrated and outlined, and there are recipes throughout to help you practice the techniques.
Top international reviews
It's not merely a collection of recipes like many other books out there but - as the title suggests - a collection of techniques used in the classic cuisine. The book is challenging for a hobby-cook, but you learn. Sometimes you will fail and by doing so you will learn even more.