Main Garde Manger: The Cold Kitchen
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Garde Manger: The Cold Kitchen

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This book was developed to increase the student’s understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes—from cold sauces to plated appetizers to hors d’oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.
Request Code : ZLIBIO4041318
Categories:
Year:
2009
Edition:
1
Publisher:
Pearson
Language:
English
Pages:
336
ISBN 10:
0131700588
ISBN 13:
9780131700581
ISBN:
0131700588,9780131700581

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