Jump to content
  • 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.

Edit History

AAQuesada

AAQuesada


thats a nice price btw

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

AAQuesada

AAQuesada

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

AAQuesada

AAQuesada

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. 

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...