Garde manger : the cold kitchen / Curtiss Scott Hemm.
Material type:
TextPublisher: Upper Saddle River, NJ : Prentice Hall, [2010]Copyright date: ©2010Description: xxvii, 304 pages : colour illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 0131700588
- 9780131700581
- 641.79 22
- TX830 .H465 2010
Contents:
1. Introduction to Garde Manger -- 2. Mise en Place: Essential Techniques of The Garde Manger -- 3. Sauces, Salad Dressings, and Condiments -- 4. Salads -- 5. Sandwiches -- 6. Smoking, Curing, and Preserving -- 7. Sausages -- 8. Contemporary Charcuterie -- 9. Amuse-Bouche, Plated Appetizers & Hors d'Oeuvres -- 10. Cheeses -- 11. The Global Garde Manger -- 12. Principles of Plate and Platter Presentation -- 13. Buffets: Design, Production and Presentation -- 14. Food Art: Food Decoration and Garnishing -- 15. The Sculpted Centerpiece: Fruits, Vegetables, Ice, Tallow, and Salt Dough.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.79 HEM (Browse shelf(Opens below)) | 1 | Available | A455687B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 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 / | 641.79 LAR The professional garde manger : a guide to the art of the buffet / | 641.79 LEO Garde manger : cold kitchen fundamentals / |
Includes index.
1. Introduction to Garde Manger -- 2. Mise en Place: Essential Techniques of The Garde Manger -- 3. Sauces, Salad Dressings, and Condiments -- 4. Salads -- 5. Sandwiches -- 6. Smoking, Curing, and Preserving -- 7. Sausages -- 8. Contemporary Charcuterie -- 9. Amuse-Bouche, Plated Appetizers & Hors d'Oeuvres -- 10. Cheeses -- 11. The Global Garde Manger -- 12. Principles of Plate and Platter Presentation -- 13. Buffets: Design, Production and Presentation -- 14. Food Art: Food Decoration and Garnishing -- 15. The Sculpted Centerpiece: Fruits, Vegetables, Ice, Tallow, and Salt Dough.
Machine converted from AACR2 source record.
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