Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
Publication details: Hoboken, N.J. : John Wiley & Sons, c2012.Edition: 4th edDescription: xiii, 706 p. : col. ill. ; 29 cmISBN:- 9780470587805 (cloth)
- 641.7/9 23
- TX830 .G37 2012
Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | Course reserves | |
---|---|---|---|---|---|---|---|---|---|
Circulating textbook (3-week) | NMC Library | Circulating Textbooks | CUL 215 (Browse shelf(Opens below)) | 1 | Available | 33039001401404 | |||
Circulating textbook (3-week) | NMC Library | Circulating Textbooks | CUL 215 (Browse shelf(Opens below)) | 1 | Available | 33039001493641 |
Includes bibliographical references (p. 680-684) and indexes.
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, pateÌs, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
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