Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
Material type: TextPublisher: New York, NY : Culinary Institute of America : Wiley Pub., 2004Edition: Second editionDescription: 582 pages : colour illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 0471468495
- 9780471468493
- 641.79 22
- TX830 .G37 2004
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 | A437000B |
Includes bibliographical references (page 561) 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.
"This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes--from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p?t?s, condiments, and more."--Publisher description.
Machine converted from AACR2 source record.
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