The Fundamental Techniques of Classic Italian Cuisine

Cesare Casella is an Italian chef who is currently Dean of Italian Studies at The International Culinary Center, home to The French Culinary Institute. He has also been featured in many publications, including the New York Times, the Wall Street Journal, New York magazine, and Men's Health. Stephanie Lyness is a regional food critic for the New York Times who has collaborated on several cookbooks. For more than 25 years, the renowned French Culinary Institute at The International Culinary Center in New York City has been teaching the fundamentals of Western cuisine through its hands on Total Immersion curriculum. With a world class facility, a distinguished faculty, and a celebrated restaurant, the FCI is among the leading schools of its kind.