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Garde Manger: The Art and Craft of the Cold Kitchen Hardcover - 2012 - 4th Edition
by The Culinary Institute of America (Cia)
From the rear cover
From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls "the best culinary school in the world," this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.
Details
- Title Garde Manger: The Art and Craft of the Cold Kitchen
- Author The Culinary Institute of America (Cia)
- Binding Hardcover
- Edition number 4th
- Edition 4
- Pages 720
- Volumes 1
- Language ENG
- Publisher Wiley, U.S.A.
- Date 2012-04
- Illustrated Yes
- Features Bibliography, Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
- ISBN 9780470587805 / 0470587806
- Weight 5.65 lbs (2.56 kg)
- Dimensions 11 x 8.9 x 1.6 in (27.94 x 22.61 x 4.06 cm)
- Library of Congress subjects Cold dishes (Cooking), Quantity cooking
- Library of Congress Catalog Number 2011021015
- Dewey Decimal Code 641.79
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Garde Manger: The Art and Craft of the Cold
by Garde Manger: The Art and Craft of the Cold Kitchen Kitchen
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Used - Good. The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The… Read More
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Garde Manger
by The Culinary Institute of America (CIA) The Culinary Institute of America
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