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Description edit
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... read more
Ridiculously Simplified Synopsis edit
People edit
- Jacques Pepin: This is the official culinary text of the the French Culinary Institute. And well it should be. It is chock full of techniques ranging from knife cuts, sauce-making/classificiation, protein cookery and even touches on some basic Pastry and Baking techniques.
- Alain Sailhac: Add a description of this character.
- Jacques Torres
- Sixto Alonso
- Dominick Cerrone
- Andre Soltner
- Henri Viain
- Susan Lifrieri
Setting & Locations edit
Authors & Contributors edit
- Judith Choate (Author)
Awards edit
- James Beard Foundation Book Award (2008: Cooking from a Professional Point of View, Winner)
Classification edit
- Library of Congress: Add the Library of Congress Classification.
- Dewey: 641.5944
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