The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies.
Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more!
Our favorite way to make your time in the kitchen more productive. This collection of over 500 alphabetically organized tips gives you quick and insightful answers to questions about ingredients, cookware, tools, cooking methods and much more.
The book also features 10 “deconstructed” recipes that offer lots of smart ideas illustrating ways to improve the dish and one’s cooking.
