The Fundamental Techniques of Classic Cuisine

Based on the first levels of ICC’s Professional Culinary Arts program, the book comprises the 250 competencies, first codified by the French, that lay the foundation of classic culinary education.

Working directly with the text, a home cook or a beginning professional will be submerged in the tenets of classic French Cooking and can, through its direction and sequential lessons, accomplish the basic skills necessary to be a proficient cook. Further, information that is shared through conversation, demonstration and hands-on teaching in the classroom has been addressed by an expanded discussion of materials, history and ingredients, as well as illustrations of techniques and methods.

The James Beard Foundation Book Award, Cooking from a Professional Point of View, 2009

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This book description was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.

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