WorldCat Identities

French Culinary Institute (New York, N.Y.)

Overview
Works: 37 works in 46 publications in 1 language and 1,426 library holdings
Genres: Interviews  Public service television programs  Recipes 
Classifications: TX719, 641.5944
Publication Timeline
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Most widely held works about N.Y.) French Culinary Institute (New York
 
Most widely held works by N.Y.) French Culinary Institute (New York
The French Culinary Institute's salute to healthy cooking : from America's foremost French chefs( Book )

2 editions published in 1998 in English and held by 344 WorldCat member libraries worldwide

"Compiled by America's foremost French chefs - Jacques Pepin. Alain Sailhac, Andre Soltner, and Jacques Torres - along with the faculty of the French Culinary Institute, this cookbook takes the mystique out of French cooking. The recipes are classic French dishes that have been streamlined to be healthy, simple, and easy to prepare. Using the trade secrets of these talented chefs, home cooks will be able to easily recreate stunning and flavorful modern French dishes, such as Chocolate Souffles, Wine-Steamed Salmon, Lamb Chops with Spring Vegetables, Mango Tarte Tatin, Potato-Mushroom Calettes, Chicken Breasts Chasseur, and Lobster Salad." "Forty seasonal dinner menus use the freshest, healthiest, most flavorful ingredients for a distinctly French taste. Each menu consists of a first course, main course, and dessert. In addition to the menus for each season are Menus for Easy Entertaining. These include Backyard Barbecue, Autumn Evening with Friends, Cocktail Party, Christmas Dinner, and A Winter Night by the Fire." "Learn the simple secrets that top chefs use to master the basics of cooking."--Jacket
The fundamental techniques of classic pastry arts by Judith Choate( Book )

2 editions published in 2009 in English and held by 191 WorldCat member libraries worldwide

Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients
The fundamental techniques of classic cuisine by Judith Choate( Book )

2 editions published between 2006 and 2007 in English and held by 162 WorldCat member libraries worldwide

In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: 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. Here, all the best that the FCI has to offer can be found in a single volume, which 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. With insider tips and advice.--From publisher description
The fundamental techniques of classic bread baking( Book )

1 edition published in 2011 in English and held by 132 WorldCat member libraries worldwide

Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 16 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 15 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
The fundamental techniques of classic bread baking : the French Culinary Institute by Judith Choate( Book )

3 editions published in 2011 in English and held by 14 WorldCat member libraries worldwide

Presents classic bread baking techniques, including classic French breads, traditional Italian breads, German breads, and Middle European breads
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 14 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 13 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 13 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 13 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 13 WorldCat member libraries worldwide

Twenty-seven of America's greatest chefs share the history and secrets of their success. Each half-hour program focuses on a master chef whose life, work, and evolution as a food legend is explored in rich and entertaining detail. Personal and professional revelations, complemented by a cooking demonstration, take place before a student audience
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 13 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 12 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 12 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 12 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story( Visual )

1 edition published in 2007 in English and held by 12 WorldCat member libraries worldwide

Chef's story( Visual )

1 edition published in 2007 in English and held by 12 WorldCat member libraries worldwide

Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 12 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
Chef's story by Dorothy Hamilton( Visual )

1 edition published in 2007 in English and held by 12 WorldCat member libraries worldwide

A half-hour program that focuses on a master chef whose life, work, and evolution as a food legend are explored in detail
 
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The French Culinary Institute's salute to healthy cooking : from America's foremost French chefs
Covers
The fundamental techniques of classic pastry artsThe fundamental techniques of classic cuisineThe fundamental techniques of classic bread bakingThe fundamental techniques of classic bread baking : the French Culinary Institute
Alternative Names
FCI

Languages
English (30)