Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
Material type: TextPublisher: Hoboken, N.J. : John Wiley, [2008]Copyright date: ©2008Edition: Third editionDescription: xix, 666 pages : illustrations (chiefly colour) ; 29 cmContent type:- text
- unmediated
- volume
- 0470055901
- 9780470055908
- 641.79 22
- TX830 .G37 2008
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 | A400463B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.77 HOM Ken Hom's Hot wok : over 150 one-pan wonders / | 641.79 GAR Garde manger : the art and craft of the cold kitchen / | 641.79 GAR Garde manger : the art and craft of the cold kitchen / | 641.79 GAR Garde manger : the art and craft of the cold kitchen / | 641.79 GRO Successful cold buffets / | 641.79 HEM Garde manger : the cold kitchen / | 641.79 KOW The art of charcuterie / |
Includes bibliographical references (pages 632-635) and index.
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. Buffet Presentation -- 12. Basic Recipes.
"Garde Manger is one of the most important courses culinary students take - and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere."--Publisher's website.
Machine converted from AACR2 source record.
There are no comments on this title.