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Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.

Contributor(s): Publication details: Hoboken, N.J. : John Wiley & Sons, c2012.Edition: 4th edDescription: xiii, 706 p. : col. ill. ; 29 cmISBN:
  • 9780470587805 (cloth)
Subject(s): DDC classification:
  • 641.7/9 23
LOC classification:
  • TX830 .G37 2012
Contents:
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, pateÌs, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode Course reserves
Circulating textbook (3-week) NMC Library Circulating Textbooks CUL 215 (Browse shelf(Opens below)) 1 Available 33039001401404

Garde Manger

Circulating textbook (3-week) NMC Library Circulating Textbooks CUL 215 (Browse shelf(Opens below)) 1 Checked out 04/29/2024 33039001493641

Garde Manger

Includes bibliographical references (p. 680-684) and indexes.

The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, pateÌs, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.

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