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Garde Manger: The Art and Craft of the Cold Kitchen
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Garde Manger: The Art and Craft of the Cold Kitchen Hardcover - 1999 - 1st Edition

by The Culinary Institute of America (Cia)


From the publisher

The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

First line

Smoked meats and fish.

Details

  • Title Garde Manger: The Art and Craft of the Cold Kitchen
  • Author The Culinary Institute of America (Cia)
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Pages 466
  • Volumes 1
  • Language ENG
  • Publisher John Wiley & Sons, Somerset, New Jersey, U.S.A.
  • Date September 27, 1999
  • Illustrated Yes
  • ISBN 9780471323679 / 0471323675
  • Weight 3.5 lbs (1.59 kg)
  • Dimensions 11.17 x 8.89 x 1.05 in (28.37 x 22.58 x 2.67 cm)
  • Library of Congress subjects Quantity cookery, Cookery (Cold dishes)
  • Library of Congress Catalog Number 98029510
  • Dewey Decimal Code 641.79
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Garde Manger: The Art and Craft of the Cold Kitchen
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Garde Manger : The Art and Craft of the Cold Kitchen
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Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (CIA)

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Garde Manger: The Art and Craft of the Cold Kitchen
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Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America

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Garde Manger: The Art and Craft of the Cold Kitchen
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Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America

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Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America

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