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.

Includes index.