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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