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

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

ISBN 10: 0133098206 / ISBN 13: 9780133098204
Published by Prentice Hall, 2012
Used Condition: Good
From Lucky's Textbooks (Dallas, TX, U.S.A.)

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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

Bibliographic Details

Title: Garde Manger: Cold Kitchen Fundamentals Plus...

Publisher: Prentice Hall

Publication Date: 2012

Book Condition:Good

About this title

Synopsis:

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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.

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