000			01940cam a2200385 i 4500
005			20221101222927.0
008			091013s2010 njua 001 0 eng d
010			_a 2009008914
011			_aBIB MATCHES WORLDCAT
020			_a0131700588
020			_a9780131700581
035			_a(ATU)b11595620
035			_a(OCoLC)150336734
040			_aDLC _beng _erda _cDLC _dYDX _dBTCTA _dBAKER _dYDXCP _dATU
050	0	0	_aTX830 _b.H465 2010
082	0	0	_a641.79 _222
100	1		_aHemm, Curtiss Scott, _eauthor. _91075844
245	1	0	_aGarde manger : _bthe cold kitchen / _cCurtiss Scott Hemm.
264		1	_aUpper Saddle River, NJ : _bPrentice Hall, _c[2010]
264		4	_c©2010
300			_axxvii, 304 pages : _bcolour illustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_g1. _tIntroduction to Garde Manger -- _g2. _tMise en Place: Essential Techniques of The Garde Manger -- _g3. _tSauces, Salad Dressings, and Condiments -- _g4. _tSalads -- _g5. _tSandwiches -- _g6. _tSmoking, Curing, and Preserving -- _g7. _tSausages -- _g8. _tContemporary Charcuterie -- _g9. _tAmuse-Bouche, Plated Appetizers & Hors d'Oeuvres -- _g10. _tCheeses -- _g11. _tThe Global Garde Manger -- _g12. _tPrinciples of Plate and Platter Presentation -- _g13. _tBuffets: Design, Production and Presentation -- _g14. _tFood Art: Food Decoration and Garnishing -- _g15. _tThe Sculpted Centerpiece: Fruits, Vegetables, Ice, Tallow, and Salt Dough.
588			_aMachine converted from AACR2 source record.
650		0	_aCold dishes (Cooking) _9349595
650		0	_aGarnishes (Cooking) _9316126
650		0	_aQuantity cooking _9323051
907			_a.b11595620 _b11-07-17 _c27-10-15
942			_cB
945			_a641.79 HEM _g1 _iA455687B _j0 _lcmain _o- _p$158.55 _q- _r- _s- _t0 _u4 _v0 _w0 _x0 _y.i12954123 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnju _h0
999			_c1202436 _d1202436