Garde manger
the art and craft of the cold kitchen
Culinary Institute of America
text
bibliography
nju
2012
Fourth edition.
monographic
eng
xiii, 706 pages : color illustrations ; 29 cm.
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.
The Culinary Institute of America.
Includes bibliographical references (p. 680-684) and indexes.
Cold dishes (Cooking)
Quantity cooking
TX830 .G37 2012
641.79 G166
9780470587805 (cloth)
2011021015
DLC
230928
20231005112559.0
eng