Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

by The Culinary Institute of America

Hardcover, 2008

Status

Call number

Restaurant, School, Hotel -- CUL

Call number

Restaurant, School, Hotel -- CUL

Publication

Wiley (2008), Edition: 3, Hardcover, 688 pages

Description

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends.

Physical description

688 p.; 8.82 inches

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