TY  - BOOK
AU  - Hemm,Curtiss Scott
TI  - Garde manger: the cold kitchen 
SN  - 0131700588
AV  - TX830 .H465 2010
U1  - 641.79 22
PY  - 2010///]
CY  - Upper Saddle River, NJ
PB  - Prentice Hall
KW  - Cold dishes (Cooking)
KW  - Garnishes (Cooking)
KW  - Quantity cooking
N1  - 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
ER  -