The Fundamental Techniques of Classic Cuisine

Description

In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine. Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine 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 classic recipes as well as new recipes developed by some of the schoolâs most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere. A Note from Dorothy Cann Hamilton Introduction Sessions 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 Lamb 11   Methods of Cooking Meat: Poêle, Breading and Sautéing, Cooking Pork 12   Pot au Feu 13   Soups 14   Salads 15   Working with Fish 16   Working with Shellfish 17   Braising and Marinades 18   Basic Stuffings 19   Organ Meats: Making Terrines, Ballottines, and Pâtés en Croûte 20   Pastry Doughs 21   Creams and Custards 22   Crêpes, Frying Batter, and Brioche 23   Génoise 24   Frozen Desserts and Meringues 25   Mousses, Soufflés, Bavarian Creams, and Charlottes 26   Introduction to Kitchen Management Appendix Glossary Index of Searchable Terms Recipe Index