MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01821nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520094807.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470055908 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 830 .G37 2008 |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Garde manger : |
| Remainder of title |
the art and craft of the cold kitchen / |
| Statement of responsibility, etc. |
The Culinary Insitute of America |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
John Wiley & Son, Inc., |
| Date of publication, distribution, etc. |
c2008 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 666 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
28 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
USD3218 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, pâtés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The leading guide to the professional kitchen's cold food station, now fully revised and updated, Garde Manger is one of the most important courses culinary students take--and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, 'action' buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere."--Publisher description. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKERY (COLD DISHES) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
