9780470587805

Garde Manger : The Art and Craft of the Cold Kitchen

The Culinary Institute of America

ISBN 10: 0470587806 / 0-470-58780-6
ISBN 13: 9780470587805
Publisher: John Wiley & Sons Canada, Limited
Publication Date: 2012

 

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Garde Manger: The Art And Craft Of The Cold Kitche N, Fourth Edition (ISBN: 0470587806 / 0-470-58780-6)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
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Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition Format: Cloth (ISBN: 0470587806 / 0-470-58780-6)
The Culinary Institute of America
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ISBN 13: 9780470587805
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Book Description: John Wiley and Sons. Book Condition: New. Brand New. Bookseller Inventory # 0470587806

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Garde Manger (ISBN: 9780470587805)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
Bookseller: Paperbackshop-US (Secaucus, NJ, U.S.A.)
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Book Description: John Wiley and Sons, 2012. Hardback. Book Condition: New. New Book. Shipped from US. Bookseller Inventory # VW-9780470587805

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Garde Manger: The Art and Craft of the Cold Kitchen (ISBN: 9780470587805)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
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Book Description: Wiley. Hardcover. Book Condition: New. TEXTBOOK ONLY - NO ADDITIONAL MATERIALS / Fastest Shipping / Best Conditions / Your Solution To All Your TextBOOK Needs. Bookseller Inventory # FTB-9780470587805-11

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Garde Manger: The Art and Craft of the Cold Kitchen (Hardback) (ISBN: 9780470587805)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
Bookseller: The Book Depository US (Gloucester, ., United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 10

Book Description: John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Book Condition: New. 4th Revised edition. 281 x 221 mm. Brand New Book. 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. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student s training, and many of the world s most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d oeuvre; condiments, crackers, and pickles; and buffet development and presentation. Bookseller Inventory # AAC9780470587805

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Garde Manger (ISBN: 9780470587805)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
Bookseller: Paperbackshop-US (Secaucus, NJ, U.S.A.)
Bookseller Rating: 5-star rating
Quantity Available: > 20

Book Description: John Wiley and Sons, 2012. Hardback. Book Condition: New. New Book. Shipped from UK. Bookseller Inventory # FW-9780470587805

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Garde Manger : The Art and Craft of the Cold Kitchen (ISBN: 9780470587805)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
Bookseller: English-Book-Service - A Fine Choice (Waldshut-Tiengen, BW, Germany)
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Book Description: 2012. Book Condition: New. Bookseller Inventory # TB9780470587805

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8.
Garde Manger: The Art and Craft of the Cold Kitchen (Hardback) (ISBN: 9780470587805)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
Bookseller: The Book Depository (Gloucester, UK, United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 10

Book Description: John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Book Condition: New. 4th Revised edition. 281 x 221 mm. Brand New Book. 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. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student s training, and many of the world s most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d oeuvre; condiments, crackers, and pickles; and buffet development and presentation. Bookseller Inventory # AAC9780470587805

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9.
Garde Manger: The Art and Craft of the Cold Kitchen (ISBN: 0470587806 / 0-470-58780-6)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
Bookseller: Murray Media (MIAMI SHORES, FL, U.S.A.)
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Book Description: Wiley. Hardcover. Book Condition: New. Bookseller Inventory # 0470587806

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10.
Garde Manger: The Art and Craft of the Cold Kitchen (ISBN: 0470587806 / 0-470-58780-6)
The Culinary Institute of America
ISBN 10: 0470587806
ISBN 13: 9780470587805
Bookseller: Hennessey + Ingalls (Santa Monica, CA, U.S.A.)
Bookseller Rating: 5-star rating
Quantity Available: 1

Book Description: John Wiley & Sons May 2012, 2012. Hardcover. Book Condition: New. 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. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation. From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls the best culinary school in the world, this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods. Bookseller Inventory # 100634

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