Garde manger The Art and Craft of the Cold Kitchen
The leading guide to the professional kitchen's cold food station, now fully revised and updated [this volume] is one of the most important courses culinary students take-and it's often the first kitchen station that a new chef will encounter. [The volume] reflect[s] the latest garde mange...
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| Format: | Book |
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| Language: | English |
| Published: |
Hoboken, N.J.
John Wiley
2008
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| Edition: | 3rd edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | The leading guide to the professional kitchen's cold food station, now fully revised and updated [this volume] is one of the most important courses culinary students take-and it's often the first kitchen station that a new chef will encounter. [The volume] reflect[s] the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. [It] is an indispensable reference for culinary students and working chefs everywhere.-http://www.booksinprint.com. |
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| Physical Description: | xix, 666 pages chiefly colour illustrations 29 cm |
| Bibliography: | Includes bibliographical references (p. 632-635) and indexes |
| ISBN: | 9780470055908 |
Garde manger the art and craft of the cold kitchen 
Garde Manger The Art and Craft of the Cold Kitchen