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 |
|---|---|
| Language: | English |
| Published: |
New York
John Wiley & Sons
2000
©2000 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 001 | wils-252175 | ||
| 005 | 2020912152434 | ||
| 008 | 201012t -CN ag| ##001 |#eng#D | ||
| 020 | # | # | |a 0471323675 |q hardback |
| 020 | # | # | |a 9780471323679 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 090 | 0 | 0 | |a TX830 |b .G37 2000 |
| 245 | 1 | 1 | |a Garde Manger |b The Art and Craft of the Cold Kitchen |c The Culinary Institute of America |
| 264 | # | 1 | |a New York |b John Wiley & Sons |c 2000 |
| 264 | # | 1 | |c ©2000 |
| 300 | # | # | |a xx, 466 pages |b illustrations (some colour) |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Quantity cookery |
| 650 | # | 0 | |a Cookery (Cold dishes) |
| 710 | 1 | # | |a Culinary Institute of America |e host institution |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=252175 |
| 964 | # | # | |c BOK |d 01 |
Study guide to accompany Garde manger the art and craft of the cold kitchen