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Garde manger : cold kitchen fundamentals / Edward G. Leonard, Brenda R. Carlos and Tina Powers.

By: Contributor(s): Material type: TextTextPublication details: Boston, Massachusetts : Prentice-Hall, c2012Description: xviii, 890 pages : color illustrations ; 28 cmISBN:
  • 9780131182196
Subject(s): LOC classification:
  • TX 830 .L46 2012
Contents:
SECTION 1 -- Introduction to the cold kitchen -- Sanitation and safety -- Basic equipment -- SECTION 2 -- Flavorings -- Produce, Legumes, and Grains -- Proteins in the cold kitchen -- SECTION 3 -- Canapes -- Appetizers -- SECTION 4 -- Sandwiches -- Cold soups -- SECTION 5 -- Salad basics -- Side salads -- Main-course salads -- SECTION 6 -- Dressings -- Cold sauces, dips, aioli, salsas, relishes, and chutneys -- SECTION 7 -- Curing, smoking, marinating, drying, and pickling -- basic charcuterie -- SECTION 8 -- Buffets -- Catering -- SECTION 9 -- Decorating work -- The heart of the Garde Manger -- Preparing for culinary competitions.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 830 .L46 2012 c.1 (Browse shelf(Opens below)) c.1 Available NULIB000001847
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 830 .L46 2012 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000001890
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 830 .L46 2012 c.3 (Browse shelf(Opens below)) c.3 Available NULIB000008423

Includes bibliographical references and index.

SECTION 1 -- Introduction to the cold kitchen -- Sanitation and safety -- Basic equipment -- SECTION 2 -- Flavorings -- Produce, Legumes, and Grains -- Proteins in the cold kitchen -- SECTION 3 -- Canapes -- Appetizers -- SECTION 4 -- Sandwiches -- Cold soups -- SECTION 5 -- Salad basics -- Side salads -- Main-course salads -- SECTION 6 -- Dressings -- Cold sauces, dips, aioli, salsas, relishes, and chutneys -- SECTION 7 -- Curing, smoking, marinating, drying, and pickling -- basic charcuterie -- SECTION 8 -- Buffets -- Catering -- SECTION 9 -- Decorating work -- The heart of the Garde Manger -- Preparing for culinary competitions.

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