Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
15 hours ago, gfweb said:Any opinions on the French Culinary Institute books?
I had the Fundamentals of Classic cuisine book and thought it was very good! lots of pictures, very good technique with clear explanations and terms. Gave it to a young sous chef who was leaving me and never went to culinary school. My guess is that it would make a great reference
15 hours ago, gfweb said:Any opinions on the French Culinary Institute books?
I had the Fundamentals of Classic cuisine book and thought it was very good! lots of pictures, very good technique with clear explanations and terms. Gave it to a young sous chef who was leaving me and never went to culinary school. My guess is that it would make a great reference
15 hours ago, gfweb said:Any opinions on the French Culinary Institute books?
I had the Fundamentals of Classic cuisine book and thought it was very good! lots of pictures, very good technique with clear explanations and terms. Gave it to a young sous chef who was leaving me and never went to culinary school.
