Professional garde manger : a comprehensive guide to cold food preparation / Lou Sackett, Jaclyn Pestka ; consulting author, Wayne Gisslen ; photography by J. Gerard Smith.
Material type:
TextPublisher: Hoboken, NJ : John Wiley & Sons, [2011]Copyright date: ©2011Description: xxxv, 780 pages : illustrations (some colour) ; 29 cmContent type: - text
- unmediated
- volume
- 0470179961
- 9780470179963
- 641.79 22
- TX830 .S23 2011
Contents:
1. The Garde Manger Profession -- 2. Sauces and Dressings -- 3. Simple Salads and Tossed Salads -- 4. Cold Vegetables and Fruits -- 5. Complex Salads -- 6. Cold Seafood -- 7. Cold Meats -- 8. Cold Soups -- 9. Garde Manger Sandwiches -- 10. Cold Hors d Oeuvres -- 11. Cured and Smoked Foods -- 12. Sausages -- 13. Pates, Terrines, and Charcuterie Specialties -- 14. Cheese and Other Cultured Dairy Products -- 15. Mousselines -- 16. Aspic and Chaud-Froid -- 17. Condiments, Embellishments, and Dicor -- 18. Buffets and Food Bars.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.79 SAC (Browse shelf(Opens below)) | 1 | Available | A477800B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 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 / | 641.79 SAC Professional garde manger : a comprehensive guide to cold food preparation / | 641.79 SON The professional chef's art of garde manger / | 641.8 BAR Wraps : easy recipes for handheld meals / | 641.8 BOW Bowl food. |
Includes indexes.
1. The Garde Manger Profession -- 2. Sauces and Dressings -- 3. Simple Salads and Tossed Salads -- 4. Cold Vegetables and Fruits -- 5. Complex Salads -- 6. Cold Seafood -- 7. Cold Meats -- 8. Cold Soups -- 9. Garde Manger Sandwiches -- 10. Cold Hors d Oeuvres -- 11. Cured and Smoked Foods -- 12. Sausages -- 13. Pates, Terrines, and Charcuterie Specialties -- 14. Cheese and Other Cultured Dairy Products -- 15. Mousselines -- 16. Aspic and Chaud-Froid -- 17. Condiments, Embellishments, and Dicor -- 18. Buffets and Food Bars.
Machine converted from AACR2 source record.
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