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Garde manger : the art and craft of the cold kitchen /

Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America. - FOURTH EDITION - xiii, 706 pages : colour illustrations ; 29 cm

Includes index/ Includes bibliographical and index

Includes bibliography: page 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.

ISBN: 9780470587805 RM200.00

LCCN: 2011021015

Subjects--Topical Terms:
Cold dishes (Cooking)
Quantity cooking.

Index Terms--Curriculum Objective: --SKU

LC Class. No.: TX830 / .G37 2012

Dewey Class. No.: 641.7/9

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