Garde Manger: Cold Kitchen Fundamentals

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9780131182196: Garde Manger: Cold Kitchen Fundamentals

ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include:

  • An ACF endorsement—makes this text unique.
  • Chef’s Tips–provide invaluable how-to information from seasoned professionals
  • Over 600 illustrative photographs—appear throughout the book.
  • Supportive Recipes–include those tested in the working kitchen and culinary schools.

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Book Description Pearson. Hardcover. Book Condition: New. 0131182196 BRAND NEW W/FAST SHIPPING! This item is: Garde Manger: Cold Kitchen Fundamentals, 1st Ed., 2012, by The American Culinary Federation^Leonard, Edward F.^Carlos, Brenda R.^Powers, Tina; FORMAT: Hardcover; ISBN: 9780131182196. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number!. Bookseller Inventory # P9780131182196

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Book Description Prentice Hall (Higher Education Division, Pearson Education), United States, 2011. OHP transparencies. Book Condition: New. 282 x 236 mm. Language: English . Brand New Book. ACF s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: An ACF endorsement--makes this text unique. Chef s Tips-provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs--appear throughout the book. Supportive Recipes-include those tested in the working kitchen and culinary schools. Bookseller Inventory # BZV9780131182196

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Book Description Prentice Hall (Higher Education Division, Pearson Education), United States, 2011. OHP transparencies. Book Condition: New. 282 x 236 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. ACF s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: An ACF endorsement--makes this text unique. Chef s Tips-provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs--appear throughout the book. Supportive Recipes-include those tested in the working kitchen and culinary schools. Bookseller Inventory # BTE9780131182196

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