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

Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons, c2012.Edition: 4th edDescription: xiii, 706 p. : col. ill. ; 29 cmISBN:
  • 9780470587805 (cloth)
Subject(s): DDC classification:
  • 641.7/9 23
LOC classification:
  • TX830 GAR 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.
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Holdings
Item type Current library Call number Copy number Status Barcode
Books in General collection Books in General collection Mzuni Faculty of Tourism, Hospitality and Management Studies Library TX 830 GAR 2012 (Browse shelf(Opens below)) 031739 Available MzuLM-031738
Books in General collection 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

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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