The Fundamental Techniques of Classic Cuisine

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Description

Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery.
Title: The Fundamental Techniques of Classic Cuisine
Author: French Culinary Institute/ Choate, Judith
Publisher: Harry N Abrams Inc
Publication Date: 2007/09/01
Number of Pages: 496
Binding Type: HARDCOVER
Library of Congress: 2007007530