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

By: The Culinary Institute of AmericaMaterial type: Text

TextPublication details: New Jersey : John Wiley & Sons, Inc., c2004Edition: Second EditionDescription: 582 pages : color illustrations ; 29 cmISBN: 0471468495Subject(s): COOKERY (COLD DISHES) | QUANTITY COOKERYLOC classification: TX 830 .G37 2004

Contents:

1. The Professional Garde Manger -- 2. Cold Sauces and Cold Soups -- 3. Salads -- 4. Salads -- 5. Cured and Smoked Foods -- 6. Sausage -- 7. Terrines, Pates, Galantines, and Roulades -- 8. Cheese -- 9. Appetizers and Hors d Oeuvre -- 10. Condiments, Crackers, and Pickles -- 11. The Modern Buffet -- 12. Basic Recipes

Item type:

Books

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 830 .G37 2004 (Browse shelf (Opens below))	c.1	Available		NULIB000002009

Includes bibliographical references and index.

1. The Professional Garde Manger --
2. Cold Sauces and Cold Soups --
3. Salads --
4. Salads --
5. Cured and Smoked Foods --
6. Sausage --
7. Terrines, Pates, Galantines, and Roulades --
8. Cheese --
9. Appetizers and Hors d Oeuvre --
10. Condiments, Crackers, and Pickles --
11. The Modern Buffet --
12. Basic Recipes

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