| 000 | 00951nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094839.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a471468495 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 830 .G37 2004 | ||
| 245 | 0 |
_aGarde manger : _bthe art and craft of the cold kitchen / _cThe Culinary Institute of America |
|
| 250 | _aSecond Edition | ||
| 260 |
_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2004 |
||
| 300 |
_a582 pages : _bcolor illustrations ; _c29 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _a1. 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 | ||
| 650 | _aCOOKERY (COLD DISHES) | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c4250 _d4250 |
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