000			01033nam a22002297a 4500
999			_c21442 _d21442
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008			210223b ||||| |||| 00| 0 eng d
020			_a9780470587805
040			_aDLC _cDLC _dKKBBM
082	0	0	_a641.79 GAR _223
245	0	0	_aGarde manger _bthe art and craft of the cold kitchen _cthe Culinary Institute of America
250			_a4th ed.
260			_aHoboken, N.J. _bJohn Wiley & Sons _c2012
300			_axiii, 706 p. _bcol. ill. _c29 cm
504			_aIncludes bibliographical references (p. 680-684) and indexes.
505	0		_aThe 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.
650		0	_aCold dishes (Cooking) _94489
650		0	_aQuantity cooking. _92989
710	2		_aCulinary Institute of America _92988
942			_2ddc _cBK