Garde Manger : The Art and Craft of the Cold Kitchen by The Culinary Institute of America (CIA) - 2012

Wiley, 2004-06-08. Hardcover. Good. This listing is for Garde Manger, The Art and Craft of the Cold Kitchen This edition is very similar to the most current updated edition, ISBN 0470587806 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund.

Wiley, 2008-01-03. Hardcover. Good. This listing is for Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) This edition is basically identical to the ISBN 0470587806 SAVE YOUR MONEY and buy the early edition! Do not waste your money at the bookstore on the 4 This edition will work for your class guaranteed. Your book will be shipped out immediately within 24 hours of purchase. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund We will ship your book to any United States based territory and to most international countries using 's very convenient Global Shipping Program. Thank you for your business! We strive to offer the best and fastest customer service on , so please don't hesitate to email us if you have any questions or concerns and we will get back to you promptly, have a great day!

Like New. All orders ship SAME or NEXT business day. Expedited shipments will be received in 1-5 business days within the United States. We proudly ship to APO/FPO addresses. 100% Satisfaction Guaranteed!

Used - Good. The leading guide to the professional kitchen's cold food station, now fully revised and updated
Garde 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

Wiley, 2012-04-16. 4. hardcover. Used: Good.

Very Good. All orders ship SAME or NEXT business day. Expedited shipments will be received in 1-5 business days within the United States. We proudly ship to APO/FPO addresses. 100% Satisfaction Guaranteed!

Wiley, 2012-04-16. 4. hardcover. Used:Good.

Used - Good. Good Used Book! The binding is Good with used pages and cover. Cover/spine have wear. May have notes or highlighting. Order with Confidence. Hand Inspected and Graded. 100% Guarantee. Fast Amazon Shipping. Women Owned. Good Used Book! The binding is Good with used pages and cover. Cover/spine have wear. May have notes or highlighting. Order with Confidence. Hand Inspected and Graded. 100% Guarantee. Fast Amazon Shipping. Women Owned.

Wiley, 2012-04-16. Hardcover. Good. 1.7323 in x 11.0630 in x 8.8189 in. Good condition books may contain minor shelf wear or stickers on the cover. Used books do not contain access codes or supplements unless noted.

New. Never used book