Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (Cia)
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ISBN: 9781118173633
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Overview

The cold kitchen guide for students and chefs to complement the market-leading text

This is a study guide for culinary students and a reference guide for professional chefs. The Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen is the ideal accompaniment to the primary text. Since 1999, Garde Manger: The Art and Craft of the Cold Kitchen has been the market-leading textbook on the cold kitchen. The fourth edition shares up-to-date recipes, plating techniques, and flavor profiles, as well as industry trends. The study guide serves as a supplement to this edition. It's vital that culinary students have garde manger knowledge covering a broad range of culinary skills. Together, the text and guide support the reader having a comprehensive array information on topics such as cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development. The study guide is authored by The Culinary Institute of America.

  • Format: TradePaperback
  • Author: The Culinary Institute of America (Cia)
  • ISBN: 9781118173633
  • Condition: New
  • Dimensions: 10.70 x 0.20
  • Number Of Pages: 48
  • Publication Year: 2014
Language: English

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