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Garde manger the art and craft of the cold kitchen the Culinary Institute of America
Material type:
TextPublication details: Hoboken, N.J. John Wiley & Sons 2012Edition: 4th edDescription: xiii, 706 p. col. ill. 29 cmISBN: - 9780470587805
- 641.79 GAR 23
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.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Reference
|
PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG Reference | REF | 641.79 GAR (Browse shelf(Opens below)) | Available | 0010704 |
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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