Garde Manger, The Art and Craft of the Cold Kitchen. Este artículo no está disponible.
The Culinary Institute Of America (CIA)
354 valoraciones de Goodreads
Idioma: inglés
Editorial: Wiley, 2004
- Tapa dura
- Usado
Librería: Greenworld Books, arlington, TX, Estados Unidos de AmericaGreenworld Books
Vendedor de 5 estrellas
Vendedor de AbeBooks desde 20 de junio de 2025
No disponible
Tapa dura
Condición: Usado - Aceptable
EUR 5,85
Descripción del artículo del vendedor
Fast Free Shipping – Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.
N° de ref. del artículo GWV.0471468495.G
- Título
- Garde Manger, The Art and Craft of the Cold Kitchen
- Autor
- The Culinary Institute Of America (CIA)
- Editorial
- Wiley
- Año de publicación
- 2004
- Estado
- good
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 0471468495
- ISBN 13
- 9780471468493
- Edición
- 2ª Edición
With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen--tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers----all the hot and cold food preparation knowledge the skilled garde manger needs. All--new photographs by award--winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.
“Sinopsis” puede pertenecer a otra edición de este título.
Reseña del editor
With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen--tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers----all the hot and cold food preparation knowledge the skilled garde manger needs. All--new photographs by award--winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.
“Acerca de” puede pertenecer a otra edición de este título.
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