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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Garde manger the art and craft of the cold kitchen