Garde Manger: Cold Kitchen Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package

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9780133098204: Garde Manger: Cold Kitchen Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package

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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.

"synopsis" may belong to another edition of this title.

Product Description:

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.

"About this title" may belong to another edition of this title.

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The American Culinary Federation; Leonard, Edward F.; Carlos, Brenda R.; Powers, Tina
Published by U.S.A.: Prentice Hall (2012)
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Book Description U.S.A.: Prentice Hall, 2012. Hardcover. Book Condition: Good. Dust Jacket Condition: Good. 1st Edition. Good condition, used in outstanding condition. Book is the US version. TEXTBOOK ONLY, not included 2012 MyCulinaryLab. Buy with confidence. In the unlikely event something should go wrong, you can contact us to assist with excellent customer service. We are very proud to be in this program as it allows us to offer the best customer experience possible. All orders shipped within 1 business day. Inventory subject to prior sale. Satisfaction guaranteed!! Expedite Shipping Available. Bookseller Inventory # ABE-14809255989

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The American Culinary Federation; Leonard, Edward F.; Carlos, Brenda R.; Powers, Tina
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Book Description Prentice Hall. Book Condition: Good. 0133098206 May have signs of use, may be ex library copy. Book Only. Used items do not include access codes, cd's or other accessories, regardless of what is stated in item title. Bookseller Inventory # Z0133098206Z3

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The American Culinary Federation; Leonard, Edward F.; Carlos, Brenda R.; Powers, Tina
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