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_qcloth
035 _a(ATU)b10795959
035 _a(DLC) 2004007051
035 _a(OCoLC)54857699
040 _aDLC
_beng
_erda
_dATU
042 _apcc
050 0 0 _aTX830
_b.G37 2004
082 0 0 _a641.79
_222
245 0 0 _aGarde manger :
_bthe art and craft of the cold kitchen /
_cthe Culinary Institute of America.
250 _aSecond edition.
264 1 _aNew York, NY :
_bCulinary Institute of America :
_bWiley Pub.,
_c2004.
300 _a582 pages :
_bcolour illustrations ;
_c28 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references (page 561) 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"This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes--from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p?t?s, condiments, and more."--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.b10795959
_b26-03-18
_c27-10-15
998 _a(4)b
_a(4)c
_b20-03-18
_cm
_da
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_h0
945 _a641.79 GAR
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