Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
Contributor(s): Culinary Institute of America.
Publisher: Hoboken, N.J. : John Wiley & Sons, c2012Edition: 4th ed.Description: xiii, 706 p. : col. ill. ; 29 cm.ISBN: 9780470587805 (hbk.) :; 0470587806 (hbk.) :.Subject(s): Cold dishes (Cooking) | Quantity cooking| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
4 Week Loan
|
City Campus Library Level 5 Lending | 641.79 CUL (Browse shelf(Opens below)) | 1 | Available | 3230168509 |
Includes bibliographical references and indexes.
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
