Synopses & Reviews
The Fundamental Techniques of Classic Italian Cuisine
is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Centerandrsquo;s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with andldquo;Flavors of Italy,andrdquo; an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.
Praise for The Fundamental Techniques of Classic Italian Cuisine:
andldquo;Wow. This cookbook. . . . Wow. Letandrsquo;s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!andrdquo; andmdash;TheKitchn.com
An indispensable addition to any serious home bakerand#8217;s library, The Fundamental Techniques of Classic Pastry Arts
covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pand#226;tissier
Jacques Torres for New Yorkand#8217;s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.and#160;Each chapter begins with an overview of the required techniques, followed by dozens of recipesand#151;many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts
is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredientsand#151;quite simply the most valuable baking book you can own.
About the Author
The International Culinary Center, founded as The French Culinary Institute in 1984, is the world leader in culinary education. With locations in New York City, the San Francisco Bay Area and Parma, Italy, the Center is a culinary incubator with cutting edge curriculums providing world-class graduates who advance the industry. The School of Italian Studies at The International Culinary Center is one of the most authentic Italian culinary programs in the country. The unique 28-week career program divides course time between New York or California and Parma, Italy.