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 |
|---|---|
| Language: | English |
| Published: |
Hoboken, N.J.
John Wiley
2008
|
| Edition: | 3rd edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 005 | 2017112617633 | ||
| 008 | 200701t20082008NJU a## ##001 |#eng#D | ||
| 020 | # | # | |a 9780470055908 |q hardback |
| 040 | # | # | |a DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX830 |b .G37 2008 |
| 110 | 2 | # | |a The Culinary Institute of America |e issuing Body |
| 245 | 1 | 0 | |a Garde manger |b The Art and Craft of the Cold Kitchen |c The Culinary Institute of America |
| 250 | # | # | |a 3rd edition |
| 264 | # | 1 | |a Hoboken, N.J. |b John Wiley |c 2008 |
| 264 | # | 4 | |c ©2008 |
| 300 | # | # | |a xix, 666 pages |b chiefly colour illustrations |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references (p. 632-635) and indexes |
| 520 | # | # | |a 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. |
| 526 | 0 | # | |a HTC455 |b HM225 |5 HM |
| 526 | 0 | # | |a Culinary Essential |b Degree in Culinary Arts Management |5 Hotel & Tourism Management |
| 650 | # | 0 | |a Quantity cooking |
| 650 | # | 0 | |a Cold dishes (Cooking) |
| 710 | 2 | # | |a The Culinary Institute of America |e issuing body |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=420779 |
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Garde manger the art and craft of the cold kitchen 
Garde Manger The Art and Craft of the Cold Kitchen