The next book in STC's series with The International Culinary Center (also home to the FCI), featuring the expertise of The School of Italian Studies brought to life in an easy to use, at home guide to the flavours and techniques of traditional Italian cooking.; With 200 classic Italian recipes as well as comprehensive instruction in elementary and more advanced techniques from start to finish, The Fundamental Techniques of Classic Italian Cuisine is an all encompassing guide to mastering the tastes and techniques of Italy.; The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts have sold remarkably well.; This book provides all the classic recipes and much of the course content of the ICC's 18 week Italian cuisine curriculum. With 200 recipes that range from antipasti to cheese making, bean soups to risotto, pizza to gnocchi, lamb to shellfish, and meringues to gelato, the book leaves no part of Italian cuisine unexamined.
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.
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