Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America. 6
By: 4 0 16 [, ] | [, ] |
Contributor(s): Culinary Institute of America 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Hoboken, N.J. : John Wiley & Sons, ©201246Edition: Fourth editionDescription: 29 cm. xiii, 706 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeISBN: 9780470587805 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cold dishes (Cooking).;Quantity cooking. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 641.79 LOC classification: | TX830 | .G37 20122Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | R 641.79 G166 2012 (Browse shelf) | Available | R36524 |
56
Includes bibliographical references (p. 680-684) and indexes.
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
5
5
There are no comments for this item.