Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
Contributor(s): Culinary Institute of America.
Material type:
BookPublisher: Hoboken, N.J. : John Wiley & Sons, c2012Edition: 4th ed.Description: xiii, 706 p. : col. ill. ; 29 cm.ISBN: 9780470587805 (cloth).Subject(s): Cold dishes (Cooking) | Quantity cookingDDC classification: 641.79 G218 2012
Contents:
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.
| Current location | Call number | Copy number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|
| University of Santo Tomas-Legazpi High School Library | 641.79 G218 2012 (Browse shelf) | 1 | Available | eda |
Total holds: 0
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.
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