Garde Manger The Art and Craft of the Cold Kitchen
The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage or larder. It also indicates...
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| Format: | Book |
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| Language: | English |
| Published: |
New York
John Wiley & Sons
2000
©2000 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage or larder. It also indicates the "station" ib a professional kitchen responsible for preparing cold foods, as well as an area of specialization in professional culinary arts. |
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| Physical Description: | xx, 466 pages illustrations (some colour) 29 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0471323675 9780471323679 |
Study guide to accompany Garde manger the art and craft of the cold kitchen