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Garde manger : the art and craft of the cold kitchen

Author: Culinary Institute of America.
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2012.
Edition/Format:   Book : English : 4th edView all editions and formats
Database:WorldCat
Summary:
Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This new edition improves on the last with  Read more...
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Details

Document Type: Book
All Authors / Contributors: Culinary Institute of America.
ISBN: 9780470587805 0470587806
OCLC Number: 733934781
Description: xiii, 706 pages : color illustrations ; 29 cm
Contents: 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.
Responsibility: the Culinary Institute of America.

Abstract:

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for  Read more...
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