The fundamental techniques of classic cuisine
By: The French Culinary Institute  with Judith Choate.
Contributors: French Culinary Institute (New York, N.Y.)
Publisher: Stewart, Tabori & Chang
Published: 2007
Place of publication: New York, NY
Language: eng
ISBN-13: 9781584796350
Subjects: Cookery, French
Notes: Includes bibliographical references and index.