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, c2012.Edition: 4th edDescription: xiii, 706 p. : col. ill. ; 29 cmISBN: - 9780470587805 (cloth)
- 641.7/9 23
- TX830 GAR 2012
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
Books in General collection
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Mzuni Faculty of Tourism, Hospitality and Management Studies Library | TX 830 GAR 2012 (Browse shelf(Opens below)) | 031739 | Available | MzuLM-031738 | |
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Books in General collection
|
Mzuni Faculty of Tourism, Hospitality and Management Studies Library | TX 830 GAR 2012 (Browse shelf(Opens below)) | 031739 | Available | MzuLM-031739 |
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| TX 820 HUN 201 Advanced professional chef. Level 3 diploma/ | Tx 820 HUN 2013 Advanced professional chef. Level 3 diploma/ | Tx 820 HUN 2013 Advanced professional chef. Level 3 diploma/ | TX 830 GAR 2012 Garde manger : the art and craft of the cold kitchen / | TX 833.5 RAY 2005 365:Norepeats | TX 911 ADV 2017 Advances in hospitality and leisure/ | TX 911 PRA 2014 Practical Cookery/ |
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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