The professional garde manger : a guide to the art of the buffet / David Paul Larousse.
Material type: TextPublisher: New York : Wiley, [1996]Copyright date: ©1996Description: xiv, 423 pages, 32 unnumbered pages of plates : illustrations (some colour) ; 26 cmContent type:- text
- unmediated
- volume
- 0471106038
- 9780471106036
- 641.79 20
- TX820 .L37 1996
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.79 LAR (Browse shelf(Opens below)) | 1 | Available | A136234B |
Includes index.
Includes indexes.
Cold Sauces and Marinades -- Cold Soups -- Canapes -- Savory Pastries -- Salads and Vegetables -- Aspic, Chaud-Froid, and Timbales -- Cheese and Eggs -- Finfish and Shellfish -- Charcuterie and Smoking -- Pates and Terrines -- Centerpieces -- Appendices.
"An experienced chef and prolific food writer presents a thorough treatment of classic and contemporary buffet work in an extremely attractive illustrated package. Describes garnishing and decorating techniques ranging from seasonal fruit layouts with mukimono centerpieces, elegantly simple cheese boards with sweeping geometric lines to ice carvings and stunning tallow and salt dough pi?ce mont?es. Contains 600 mouth-watering recipes for buffet dishes including canap?s, seafood, meats, vegetables, salads and cold sauces."--Publisher description.
Machine converted from AACR2 source record.
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