Garde manger : the art and craft of the cold kitchen.
Saved in:
| Corporate Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Estados Unidos :
The Culinary Institute of America,
2012.
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| Edition: | 4th. ed |
| Subjects: | |
| Notas Contenido: |
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Table of Contents:
- The professional garde manger
- Cold sauces and cold soups
- Salads
- Sandwiches
- Cured and smoked foods
- Sausage
- Terrines, pates, galantines, and roulades
- Cheese
- Appetizers and hors d´oeuvre
- Condiments, crackers, and pickles
- Buffet presentation
- Basic recipes.
