Garde manger the art and craft of the cold kitchen the Culinary Institute of America

Contributor(s):

Culinary Institute of America

Material type: Text

TextPublication details: Hoboken, N.J. John Wiley & Sons 2012Edition: 4th edDescription: xiii, 706 p. col. ill. 29 cmISBN:

9780470587805

Subject(s):

DDC classification:

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.

List(s) this item appears in: Kulinari

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Holdings
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

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Previous	641.5952 HOS A dictionary of Japanese food : ingredients & culture /	641.5973 LUN Cooking healthy across America/	641.6383 MOR Cook's enyclopedia of spices : the definitive cook's guide to spices and other aromatic ingredients with over 100 classic and contemporary recipes/	641.79 GAR Garde manger the art and craft of the cold kitchen	641.815 CUL Baking and pastry mastering the art and craft	641.815 FUN The fundamental techniques of classic bread baking	641.815 PRO Professional baking	Next

Includes bibliographical references (p. 680-684) and indexes.

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