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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, NY : Culinary Institute of America : Wiley Pub., 2004Edition: Second editionDescription: 582 pages : colour illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471468495
  • 9780471468493
Subject(s): DDC classification:
  • 641.79 22
LOC classification:
  • TX830 .G37 2004
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: "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.
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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 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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