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005 | 20211102210641.0 | ||
008 | 031015s2004 nyua b 001 0 eng d | ||
010 | _a 2004007051 | ||
011 | _aBIB MATCHES WORLDCAT | ||
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035 | _a(DLC) 2004007051 | ||
035 | _a(OCoLC)54857699 | ||
040 |
_aDLC _beng _erda _dATU |
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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. |
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300 |
_a582 pages : _bcolour illustrations ; _c28 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 (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 |
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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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