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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Add this copy of The Fundamental Techniques of Classic Cuisine to cart. $19.00, good condition, Sold by Zoom Books Company rated 4.0 out of 5 stars, ships from Lynden, WA, UNITED STATES, published 2007 by Stewart, Tabori and Chang.
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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.
Add this copy of The Fundamental Techniques of Classic Cuisine to cart. $19.99, good condition, Sold by Book Forest rated 5.0 out of 5 stars, ships from San Rafael, CA, UNITED STATES, published 2007 by Harry N. Abrams.
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Good. Text block firm and clean, binding unblemished, boards straight, without highlights or underlining. Very clean, nearly like new. Supporting Bay Area Friends of the Library since 2010. Well packaged and promptly shipped.
Add this copy of The Fundamental Techniques of Classic Cuisine to cart. $20.00, fair condition, Sold by Cornerstone Used Books rated 5.0 out of 5 stars, ships from Villa Park, IL, UNITED STATES, published 2007 by Harry N. Abrams.
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Fair. Cover wear/some fading, there is some damage and a tear on the bottom front cover near the binding, pages are tight, text clean, book in acceptable condition! Fast Shipping-Safe and Secure!
Add this copy of Fundamental Techniques of Classic Cuisine to cart. $37.49, very good condition, Sold by HPB Inc. rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2007 by Stewart, Tabori and Chang.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of The Fundamental Techniques of Classic Cuisine to cart. $42.99, good condition, Sold by Russell Books rated 4.0 out of 5 stars, ships from Victoria, BC, CANADA, published 2007 by Harry N. Abrams.
Add this copy of The Fundamental Techniques of Classic Cuisine: the to cart. $45.00, very good condition, Sold by Midway Book Store rated 5.0 out of 5 stars, ships from Saint Paul, MN, UNITED STATES, published 2007 by Stewart, Tabori & Chang.
Add this copy of The Fundamental Techniques of Classic Cuisine to cart. $55.00, very good condition, Sold by Brian Bauld (B-Line Books) rated 5.0 out of 5 stars, ships from Amherst, NS, CANADA, published 2007 by Stewart, Tabori and Chang.
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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.
Add this copy of The Fundamental Techniques of Classic Cuisine to cart. $78.01, new condition, Sold by Just one more Chapter rated 3.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 2007 by "Stewart, Tabori and Chang".
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