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The fundamental techniques of classic cuisine / by The French Culinary Institute with Judith Choate ; photographs by Matthew Septimus ; illustrations by Glenn Wolf.

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TextPublisher: New York : London : Stewart, Tabori & Chang ; Thames & Hudson [distributor], 2006Description: 496 p. : ill. (some col.) ; 26 cmISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.5944 CHO (Browse shelf(Opens below))	1	Available		A456123B

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Previous	641.5944 BOU Cooking with Daniel Boulud /	641.5944 BOU Anthony Bourdain's Les Halles cookbook : strategies, recipes, and techniques of classic bistro cooking /	641.5944 BRE Savouring France : recipes and reflections on French cooking /	641.5944 CHO The fundamental techniques of classic cuisine /	641.5944 COR Le Cordon Bleu kitchen essentials : the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu.	641.5944 DAV French provincial cooking /	641.5944 DAV French country cooking /	Next

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