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010 | _a 98029510 | ||
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_a0471323675 _qcloth (alk. paper) |
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035 | _a(DLC) 98029510 | ||
035 | _a(OCoLC)39498494 | ||
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_aDLC _beng _erda _dATU |
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042 | _apcc | ||
050 | 0 | 0 |
_aTX830 _b.G37 2000 |
082 | 0 |
_a641.79 _221 |
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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 |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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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 |
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650 | 0 |
_aQuantity cooking _9323051 |
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710 | 2 |
_aCulinary Institute of America _9312155 |
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907 |
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