Books by French Culinary Institute

French Culinary Institute
Average rating 4.26 · 157 ratings · 20 reviews · shelved 903 times

Showing 5 distinct works.

	The Fundamental Techniques of Classic Pastry Arts: Culinary-school-level reference for classic pastries, from pâte à choux to croissants. by French Culinary Institute, Judith Choate 4.41 avg rating — 66 ratings — published 2009 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Fundamental Techniques of Classic Bread Baking by French Culinary Institute, Matthew Septimus (Photographer) 4.37 avg rating — 57 ratings — published 2011 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The French Culinary Institute's Salute to Healthy Cooking, From America's Foremost French Chefs by Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres 3.80 avg rating — 25 ratings — published 1998 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella, Stephanie Lyness, French Culinary Institute, Mathew Septimus (Photographer) 3.73 avg rating — 11 ratings — published 2012 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Fundamental Techniques of Classic Cuisine by French Culinary Institute 4.75 avg rating — 4 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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