01392cam a2200313 i 4500 CSPC 20231005112559.0 230928s2012 njua b 001 0 eng 2011021015 9780470587805 (cloth) DLC DLC DLC CSPC eng rda pcc TX830 .G37 2012 641.79 G166 23 Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America. Fourth edition. Hoboken, New Jersey : John Wiley & Sons, 2012. xiii, 706 pages : color illustrations ; 29 cm. rdacontent text rdamedia unmediated rdacarrier volume 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. Cold dishes (Cooking) Quantity cooking. Culinary Institute of America. ddc BK 641.79 G166 CIR 2012 0 0 0 ddc 0 0 CSPC CSPC CIR 2023-09-28 0 CIR 641.79 G166 2012 025979 2023-09-28 00:00:00 1-1 2023-09-28 BK 26156 26156