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Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.

Contributor(s): Material type: TextTextPublisher: New York : Wiley, 2000Description: xx, 466 pages : illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471323675
  • 9780471323679
Subject(s): DDC classification:
  • 641.79 21
LOC classification:
  • TX830 .G37 2000
Contents:
Preface -- 1. The Professional Garde Manger -- 2. Cold Sauces and Cold Soups -- 3. Salads -- 4. Sandwiches -- 5. Cured and Smoked Foods -- 6. Sausage -- 7. Terrines, Pates, Galantines, and Roulades -- 8. Cheese -- 9. Appetizers and Hors d'Oeuvre -- 10. Condiments, Crackers, and Pickles -- 11. The Modern Buffet -- 12. Basic Recipes -- Glossary -- Bibliography and Recommended Reading -- Recipe Index -- Subject Index.
Summary: "The most comprehensive book ever on garde manger--from the creators of The New Professional Chef? ; The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, p?t?s, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. ; 425 color photographs of techniques and finished dishes ; ; Innovative preparation and presentation ideas ; Tips on successful flavor, texture, and color combination ; ; The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.79 GAR (Browse shelf(Opens below)) 1 Available A185122B

Includes bibliographical references (pages 443-445) and index.

Preface -- 1. The Professional Garde Manger -- 2. Cold Sauces and Cold Soups -- 3. Salads -- 4. Sandwiches -- 5. Cured and Smoked Foods -- 6. Sausage -- 7. Terrines, Pates, Galantines, and Roulades -- 8. Cheese -- 9. Appetizers and Hors d'Oeuvre -- 10. Condiments, Crackers, and Pickles -- 11. The Modern Buffet -- 12. Basic Recipes -- Glossary -- Bibliography and Recommended Reading -- Recipe Index -- Subject Index.

"The most comprehensive book ever on garde manger--from the creators of The New Professional Chef? ; The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, p?t?s, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. ; 425 color photographs of techniques and finished dishes ; ; Innovative preparation and presentation ideas ; Tips on successful flavor, texture, and color combination ; ; The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students."--Publisher description.

Machine converted from AACR2 source record.

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