Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

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9780470587805: Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

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Reseña del editor:

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.

Contraportada:

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.

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Culinary Institute of America (CIA) Staff
Editorial: John Wiley & Sons, Incorporated
ISBN 10: 0470587806 ISBN 13: 9780470587805
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Descripción John Wiley & Sons, Incorporated. Estado de conservación: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Nº de ref. de la librería 38901980

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Descripción 2012. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780470587805

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Descripción Wiley, 2012. Hardcover. Estado de conservación: New. Nº de ref. de la librería BKTY9780470587805

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Descripción Wiley, 2012. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0470587806

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Descripción John Wiley & Sons, Incorporated. Estado de conservación: Brand New. Nº de ref. de la librería 41761815

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Descripción John Wiley & Sons, Incorporated. Estado de conservación: Brand New. Dispatch Same Working Day, (Delivery 2-4 business days, Courier For Heavy/Expensive Items) Money Back Guarantee, Prompt Customer Service. Nº de ref. de la librería 41775726

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Descripción Hardcover. Estado de conservación: New. 4th. 225mm x 280mm x 42mm. Hardcover. 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 .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 720 pages. 2.542. Nº de ref. de la librería 9780470587805

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The Culinary Institute of America (CIA)
Editorial: John Wiley and Sons Ltd, United Kingdom (2012)
ISBN 10: 0470587806 ISBN 13: 9780470587805
Nuevos Tapa dura Cantidad: 10
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Descripción John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. 4th Revised edition. 277 x 224 mm. Language: English . 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. Nº de ref. de la librería AAS9780470587805

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The Culinary Institute of America (CIA)
Editorial: John Wiley and Sons Ltd, United Kingdom (2012)
ISBN 10: 0470587806 ISBN 13: 9780470587805
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Estado de conservación: New. 4th Revised edition. 277 x 224 mm. Language: English . 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. Nº de ref. de la librería AAS9780470587805

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The Culinary Institute of America (CIA)
Editorial: John Wiley and#38; Sons (2012)
ISBN 10: 0470587806 ISBN 13: 9780470587805
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Descripción John Wiley and#38; Sons, 2012. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FW-9780470587805

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