000			01416nam a2200241Ia 4500
003			NULRC
005			20250618100423.0
008			250520s9999 xx 000 0 und d
020			_a9780131182196
040			_cNULRC
050			_aTX 830 .L46 2012
100			_aLeonard, Edward G. _eauthor
245		0	_aGarde manger : _bcold kitchen fundamentals / _cEdward G. Leonard, Brenda R. Carlos and Tina Powers.
260			_aBoston, Massachusetts : _bPrentice-Hall, _cc2012
300			_axviii, 890 pages : _bcolor illustrations ; _c28 cm.
365			_bPHP10303
504			_aIncludes bibliographical references and index.
505			_aSECTION 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.
650			_aCOOKERY (COLD DISHES)
700			_aCarlos, Brenda R. _eco-author
700			_aPowers, Tina _eco-author
942			_2lcc _cBK
999			_c4088 _d4088