Garde manger : the art and craft of the cold kitchen.

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Bibliographic Details
Corporate Author:	The Culinary Institute of America
Format:	Book
Language:	English
Published:	Estados Unidos : The Culinary Institute of America, 2012.
Edition:	4th. ed
Subjects:	Emparedados Alimentos ahumados Condimentos Ensaladas Comidas y banquetes
Notas Contenido:	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.

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