The fundamental techniques of classic cuisine / by The French Culinary Institute with Judith Choate photographs by Matthew Septimus ; illustrations by Glenn Wolf.
Material type: TextPublication details: New York : Stewart, Tabori & Chang ; London : Thames & Hudson [distributor], 2006.Description: 496 p. : ill. (some col.) ; 26 cmISBN:- 9781584794783 (hbk.) :
- 9781584794783
- 641.5944 THE
- TX719
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.5944 THE (Browse shelf(Opens below)) | 1 | Available | 207403 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.5944 THE (Browse shelf(Opens below)) | 1 | Available | 207404 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.5944 THE (Browse shelf(Opens below)) | 1 | Available | 207402 |
Includes index.
Sessons: 1.Basic principles and terms of the professional French kitchen -- 2.Working with vegetables -- 3.Stocks -- 4.Sauces -- 5.Preserving food -- 6.Working with eggs -- 7.Working with potatoes -- 8.Working with poultry -- 9.Methods of cooking meat: beef and veal -- 10.Methods of cooking meat: mixte cooking and cooking lam -- 11.Methods of cooking meat: Poe^le, breading and sauteþing, cooking pork -- 12.Pot au feu -- 13.Soups -- 14.Salads -- 15.Working with fish -- 16.Working with shellfish -- 18.Braising and marinades -- 19.Organ meats: making terrines, ballottines, and pa^teþs en crou^te -- 20.Pastry doughts -- 21.Creams and custard s-- 22.Cre^pes, frying batter, and brioche -- 23.Geþnoise -- 24.Frozen desserts and meringues -- 25.Mousses, souffleþs, Bavarian creams, and Charlottes -- 26.Introduction to kitchen management.
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.