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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 school's 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.

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Publié par	ABRAMS BOOKS
Date de parution	21 décembre 2021
Nombre de lectures	1
EAN13	9781613122556
Langue	English
Poids de l'ouvrage	11 Mo

Informations légales : prix de location à la page 0,1000€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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THE FUNDAMENTAL TECHNIQUES OF CLASSIC CUISINE
with Judith Choate Photographs by Matthew Septimus
Published in 2007 by Stewart, Tabori Chang
An imprint of ABRAMS
Text copyright 2007 by The French Culinary Institute
Photographs copyright 2007 by Matthew Septimus
All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data
Choate, Judith.
The fundamental techniques of classic cuisine / The French Culinary Institute with Judith Choate.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-58479-478-3
eISBN: 978-1-61312-255-6
1. Cookery, French. I. French Culinary Institute (New York, N.Y.) II. Title.
TX719.C4543 2007
641.5944-dc22
Project Manager: Christine Gardner
Editor: Leslie Stoker
Designer: Debra Drodvillo/ Notion Studio
Art Director: Julie Hoffer
Production Manager: Jacquie Poirier
ABRAMS books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification.
For details, contact specialsales@abramsbooks.com or the address below.
ABRAMS The Art of Books 195 Broadway, New York, NY 10007 abramsbooks.com

Contents
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: Po le , Breading and Saut ing, 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 P t s en Cro te
20 Pastry Doughs
21 Creams and Custards
22 Cr pes , Frying Batter, and Brioche
23 G noise
24 Frozen Desserts and Meringues
25 Mousses , Souffl s , Bavarian Creams, and Charlottes
26 Introduction to Kitchen Management
Appendix
Glossary
Index of Searchable Terms
Recipe Index
Acknowledgments
Running a school is a bit like producing a play. There are many moving parts and a huge team effort behind it. For a school, there are the teachers, administrators, and facilities staff who are the actors and stage crew. The voice and soul of a play, however, is found in the script. The same is true with a school; our voice and soul reside in the curriculum.
This book attempts to define the first part of The French Culinary Institute s classic culinary curriculum. It is an ever-evolving opus. Ours has evolved for over twenty years. Thus we have a lot of people to thank.
Our first thanks goes to Le Centre de Formation Technologique d Alimentation, Ferrandi, our sister school in Paris, from which the original curriculum was derived.
Updating and Americanizing the recipes and techniques has largely fallen to the teaching staff of The FCI. In the early days this was done by our imported Parisian chefs, Antoine Schaeffers and Christian Foucher. But in the last fifteen years, the curriculum has been honed to a fine edge by our executive dean, the incomparable Chef Alain Sailhac.
Along with Chef Sailhac, many of our teachers have had a defining role in the production of this book, most importantly Candy Argondizza, Marc Bauer, Dominick Cerrone, and Susan Lifrieri. Many thanks also have to be extended to Pascal Beric, Harold Begun, Greg Kearns, Rogers Powell, Martin Schaub, Michelle Spiegel, and Leah Stewart. We can t forget the chefs assistants Victoria Jordan, Rita Kiser, Karen Shapiro, and Patricia Smith.
We also thank our contributing deans-Jacques P pin, Andr Soltner, Jacques Torres, and Alice Waters-and graduates-Nino Antuzzi, Dan Barber, Wylie Dufresne, Bobby Flay, John Foster, Jenny Glasgow, Alan Hughes, Roy Ip, Daniele Kay, Matthew Kenney, Melissa Murphy, Laura Pensiero, Dan Silverman, and Cheryl Slocum-for not only their contributions to this book but their inspiration and knowledge, which they share so freely.
A special thanks to Sandy Antonelli and Joanne Watters, two of the best home cooks I know. Joanne and Sandy diligently read and tested this book to make sure that it was accessible for the serious amateur.
The smooth running of the school is the responsibility of the administration. There is no better school president than Gary Apito. As a leader and a manager, he is admired and loved. Without his oversight, the school and the curriculum would not perform at the world-class level that they do. His staff and the whole FCI team deserve our thanks for their support for this book.
Judie Choate, our coauthor, is an exceptionally talented and patient woman. Judie was able to take the universe of cooking and distill it into an accessible book. We are very appreciative of this extraordinary achievement and the vast amount of time she has put into this project.
We also would like to extend sincere thanks to the wonderful Leslie Stoker, our editor at Stewart, Tabori Chang; Julie Stillman, our remarkable copy editor; Julie Hoffer, our inspired art director; Elizabeth Pilar, our artistic food and prop stylist; and Eric Wolfe, our wiz of a digital photo assistant.
I would like to give special recognition to the genius of Matthew Septimus, my favorite photographer, who truly captures The FCI spirit. In the same vein, a big merci to our project manager, Gwen Korbel, who did an exceptional job at picking up the pieces and coordinating many of the people and the minutiae to bring this book together.
There were products and vendors in the background who also lent their support. I would like to acknowledge Broadway Panhandler for their wonderful selection of equipment and dishes and D Artagnan for their delicious products.
I cannot forget the people in my daily life who helped in their own way to bring this book to fruition. I want to thank my secretary, Robin Cohen, who tirelessly brings order to my chaotic schedule; my daughter, Olivia, who keeps me smiling, and last but not least, I would like to thank my husband and partner, Doug, who is my biggest cheerleader. It is easy to say that The FCI would not be where it is today without his wisdom and support.
Dorothy Cann Hamilton
A Note from Dorothy Cann Hamilton, Founder and President, The French Culinary Institute
The French Culinary Institute has been teaching professional cooking for over twenty years. Acknowledged as one of the top cooking schools in the world, The FCI has been extremely successful in turning out some of the best chefs in the country. And the most startling fact is that the course is completed in a brief six to nine months!
Dean Andr Soltner, the fabled chef-owner of the restaurant Lut ce, once told me when I started the school in 1984 that The FCI couldn t possibly prepare a student for the professional kitchen in just six months. Now, Chef Andr teaches at the school and marvels at the results. Alain Ducasse has said that our six-month classical culinary course is equivalent to the knowledge that he acquired in a three-year apprenticeship in France.
How did all of this come about? Much like a great recipe: We started with a wonderful product, reinvented it with some ingenuity and efficiency, and maintained strict standards in turning out our dish with consistency.
The story began when I visited France on a professional educator s tour in 1980 and became enamored with Ferrandi, the official cooking school for professional chefs in Paris. My father had founded a vocational school in New York City, and I dreamed of doing the same thing with a cooking school. With the support of my father and the wonderful collaboration of the chefs at Ferrandi, The French Culinary Institute was born.
Over the years, the course has been further enhanced. Alain Sailhac, the famed chef of Le Cirque and now our executive vice president and senior dean of studies, joined the school in 1990. Since that time, he has kept a careful watch, updating the curriculum to include the latest techniques and recipes that have been introduced to the industry.
Along with our other deans, Jacques P pin, Jacques Torres, Andr Soltner, Alice Waters, Andrea Robinson (formerly Andrea Immer), Alan Richman, and Cesare Casella, the students and staff are challenged to perform at the highest levels. Our deans, all of whom hold demonstrations and lectures for our students, play an important role at the school. It is an FCI philosophy that rubbing shoulders with great chefs sets the standard for young chefs. I often reflect that our school is a bit like Florence during the Renaissance, with many masters working in their studios where aspiring artists can watch and work alongside.
A number of people have asked if this book replaces the value of studying at The FCI. Oh, it couldn t possibly! The school is a very exciting place. Our restaurant, L Ecole, is one of the highest-rated restaurants in New York, serving a very serious clientele in SoHo. Our deans and more than one hundred visiting chefs keep our International Culinary Amphitheater alive with information and inspiration. Our master instructors, Marcella Hazan, Colette Peters, and Ron Ben Israel (to name just a few) teach, walk through the school, and hang out in the restaurant. The FCI actually feels like a culinary Hollywood.
With all of New York City at our door, our student clubs use the city as a gastronomic playpen. Through introductions given by the school, a student has the ability to meet and witness great chefs working in their own restaurants.
Another frequently asked question is, Does this course teach only French cuisine? The easy answer is Look at our gra