skip to content
Garde manger : the art and craft of the cold kitchen Preview this item
ClosePreview this item
Checking...

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:   Print 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...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

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 foodstation, now fully revised and updated  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/733934781> # Garde manger : the art and craft of the cold kitchen
    a schema:Book, schema:CreativeWork ;
    library:oclcnum "733934781" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/796420256#Place/hoboken_n_j> ; # Hoboken, N.J.
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nju> ;
    schema:about <http://dewey.info/class/641.79/e23/> ;
    schema:about <http://id.worldcat.org/fast/1752999> ; # Cold dishes (Cooking)
    schema:about <http://id.worldcat.org/fast/1754362> ; # Quantity cooking
    schema:bookEdition "4th ed." ;
    schema:bookFormat bgn:PrintBook ;
    schema:contributor <http://viaf.org/viaf/154811048> ; # Culinary Institute of America.
    schema:copyrightYear "2012" ;
    schema:datePublished "2012" ;
    schema:description "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."@en ;
    schema:description "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 the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. --from publisher description."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/796420256> ;
    schema:inLanguage "en" ;
    schema:name "Garde manger : the art and craft of the cold kitchen"@en ;
    schema:productID "733934781" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/733934781#PublicationEvent/hoboken_n_j_john_wiley_&_sons_2012> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/796420256#Agent/john_wiley_&_sons> ; # John Wiley & Sons
    schema:workExample <http://worldcat.org/isbn/9780470587805> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/733934781> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/796420256#Agent/john_wiley_&_sons> # John Wiley & Sons
    a bgn:Agent ;
    schema:name "John Wiley & Sons" ;
    .

<http://experiment.worldcat.org/entity/work/data/796420256#Place/hoboken_n_j> # Hoboken, N.J.
    a schema:Place ;
    schema:name "Hoboken, N.J." ;
    .

<http://id.worldcat.org/fast/1752999> # Cold dishes (Cooking)
    a schema:Intangible ;
    schema:name "Cold dishes (Cooking)"@en ;
    .

<http://id.worldcat.org/fast/1754362> # Quantity cooking
    a schema:Intangible ;
    schema:name "Quantity cooking"@en ;
    .

<http://viaf.org/viaf/154811048> # Culinary Institute of America.
    a schema:Organization ;
    schema:name "Culinary Institute of America." ;
    .

<http://worldcat.org/isbn/9780470587805>
    a schema:ProductModel ;
    schema:description "cloth" ;
    schema:isbn "0470587806" ;
    schema:isbn "9780470587805" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.