000			01821nam a2200229Ia 4500
003			NULRC
005			20250520094807.0
008			250520s9999 xx 000 0 und d
020			_a9780470055908
040			_cNULRC
050			_aTX 830 .G37 2008
245		0	_aGarde manger : _bthe art and craft of the cold kitchen / _cThe Culinary Insitute of America
250			_a3rd Edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2008
300			_axvi, 666 pages : _bcolor illustrations ; _c28 cm.
365			_bUSD3218
504			_aIncludes bibliographical references and index.
505			_a 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			_a"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			_aCOOKERY (COLD DISHES)
942			_2lcc _cBK
999			_c2771 _d2771