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035 _a(ATU)b10274224
035 _a(DLC) 98029510
035 _a(OCoLC)39498494
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_erda
_dATU
042 _apcc
050 0 0 _aTX830
_b.G37 2000
082 0 _a641.79
_221
245 0 0 _aGarde manger :
_bthe art and craft of the cold kitchen /
_cthe Culinary Institute of America.
264 1 _aNew York :
_bWiley,
_c2000.
300 _axx, 466 pages :
_billustrations ;
_c29 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references (pages 443-445) and index.
505 0 0 _tPreface --
_g1.
_tThe Professional Garde Manger --
_g2.
_tCold Sauces and Cold Soups --
_g3.
_tSalads --
_g4.
_tSandwiches --
_g5.
_tCured and Smoked Foods --
_g6.
_tSausage --
_g7.
_tTerrines, Pates, Galantines, and Roulades --
_g8.
_tCheese --
_g9.
_tAppetizers and Hors d'Oeuvre --
_g10.
_tCondiments, Crackers, and Pickles --
_g11.
_tThe Modern Buffet --
_g12.
_tBasic Recipes --
_tGlossary --
_tBibliography and Recommended Reading --
_tRecipe Index --
_tSubject Index.
520 _a"The most comprehensive book ever on garde manger--from the creators of The New Professional Chef? ; The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, p?t?s, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. ; 425 color photographs of techniques and finished dishes ; ; Innovative preparation and presentation ideas ; Tips on successful flavor, texture, and color combination ; ; The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students."--Publisher description.
588 _aMachine converted from AACR2 source record.
650 0 _aCold dishes (Cooking)
_9349595
650 0 _aQuantity cooking
_9323051
710 2 _aCulinary Institute of America
_9312155
907 _a.b10274224
_b26-03-18
_c27-10-15
998 _a(2)b
_a(2)c
_b20-03-18
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