Garde Manger: the Art and Craft of the Cold Kitchen
- Binding: Hardcover
- Publisher: John Wiley & Sons
- Publish date: 09/01/1999
Description:
The most comprehensive book ever on garde manger -- from the creators of The New Professional Chef
Expand description
The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation.
Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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