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Fundamental Techniques of Classic Cuisine
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Fundamental Techniques of Classic Cuisine Hardcover - 2007

by French Culinary Institute


From the publisher

This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than 650 colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as 200 classic recipes.

Details

  • Title Fundamental Techniques of Classic Cuisine
  • Author French Culinary Institute
  • Binding Hardcover
  • Edition 1st Printing
  • Pages 496
  • Volumes 1
  • Language ENG
  • Publisher Harry N. Abrams, New York
  • Date August 1, 2007
  • Illustrated Yes
  • ISBN 9781584794783 / 158479478X
  • Weight 5.84 lbs (2.65 kg)
  • Dimensions 9.38 x 10.38 x 1.75 in (23.83 x 26.37 x 4.45 cm)
  • Library of Congress subjects Cookery, French
  • Library of Congress Catalog Number 2007007530
  • Dewey Decimal Code 641.594
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The Fundamental Techniques of Classic Cuisine

The Fundamental Techniques of Classic Cuisine

by The French Culinary Institute with Judith Choate

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Used - Near Fine
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ISBN 10 / ISBN 13
9781584794783 / 158479478x
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New York: Stewart, Tabori & Chang, 2007 Book. Illus. by Matthew Septimus. Near Fine. Illustrated Boards. 1st Edition. Content of the six and nine-month courses taught at the prestigious French Culinary Institute in Manhattan. 496pp with index, illustrated profusely throughout with colour photographs. Two ribbon page markers. Minimal wrinkling to pastedown, otherwise near fine copy with no inscriptions. Unclipped DJ has some wrinkling from damp and slight marking to front panel, plus tiny nick to rear flyleaf, otherwise good. Book Award sticker to front panel. VERY HEAVY BOOK, additional postage will be required..
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The Fundamental Techniques of Classic Cuisine: The French Culinary Institute

The Fundamental Techniques of Classic Cuisine: The French Culinary Institute

by French Culinary Institute

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The Fundamental Techniques of Classic Cuisine
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The Fundamental Techniques of Classic Cuisine

by Institute, The French Culinary,Choate, Judith

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ISBN 10 / ISBN 13
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'Stewart, Tabori and Chang', 2007. First Edition. Hardcover. Like New/Like New. First Edition, 2nd Printing. Not price-clipped ($75.00 price intact). Published by Stewart Tabori Chang, 2007. Quarto. Pictorial boards with illustrated endpapers. Book is like new; clean with no writing or names. Sharp corners and spine straight. Binding tight and pages crisp. Dust jacket is like new with very light shelf wear. A fine copy of this guide to classic French cooking techniques. 496 pages. ISBN: 9781584794783. 100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions or if you would like a photo. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Southampton, New York. We Buy Books! Individual titles, libraries, collections. Message us if you have books to sell!
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The Fundamental Techniques of Classic Cuisine
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The Fundamental Techniques of Classic Cuisine

by Institute, The French Culinary; Choate, Judith; Wolf, Glenn [Illustrator]; Septimus, Matthew [Photographer];

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ISBN 10 / ISBN 13
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Stewart, Tabori and Chang, 2007-08-31. hardcover. New. New. In shrink wrap. Looks like an interesting title!
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The Fundamental Techniques of Classic Cuisine
Stock Photo: Cover May Be Different

The Fundamental Techniques of Classic Cuisine

by French Culinary Institute/ Choate, Judith/ Septimus, Matthew (Photographer)/ Wolf, Glenn (Illustrator)

  • New
  • Hardcover
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Hardcover
ISBN 10 / ISBN 13
9781584794783 / 158479478X
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Harry N Abrams Inc, 2007. Hardcover. New. 496 pages. 9.25x10.25x2.00 inches.
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