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 | |
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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 |
Browsing Mzuni Faculty of Tourism, Hospitality and Management Studies Library shelves Close shelf browser (Hides shelf browser)
| TX 820 PRA 2013 Practical cookery for all the level 1 Diploma/ | TX 820 PRA 2013 Practical cookery for all the level 1 Diploma/ | TX 823 ROS 2004 The big book of backyard cooking : 250 favorite recipes for enjoying the great outdoors / | TX 830 GAR 2012 Garde manger : the art and craft of the cold kitchen / | TX 911 ADV 2017 Advances in hospitality and leisure/ | TX 911 INT 2002 Introduction to hospitality operations: | 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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