Imagen de Amazon.com
Portada de Syndetics
Imagen de OpenLibrary
Garde manger / the art and craft of the cold kitchen; the Culinary Institute of America.
New York, NY: Wiley Pub. 2004Edición: 2nd edDescripción: 582 p. col. ill. 28 cmTipo de contenido:- 0471468495 (cloth)
- 641.7/9 22
- TX830 .G37 2004
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX830 .G37 2004 (Navegar estantería(Abre debajo)) | Disponible | 50000002125770 |
Total de reservas: 0
Descripciones mejoradas de Syndetics:
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.
Includes bibliographical references (p. 561) and index.
Tabla de contenidos provista por Syndetics
- Preface(p. viii)
- 1 The Professional Garde Manger(p. 1)
- 2 Cold Sauces and Cold Soups(p. 15)
- 3 Salads(p. 75)
- 4 Sandwiches(p. 137)
- 5 Cured and Smoked Foods(p. 179)
- 6 Sausage(p. 227)
- 7 Terrines, Pates, Galantines, and Roulades(p. 271)
- 8 Cheese(p. 333)
- 9 Appetizers and Hors d'Oeuvre(p. 361)
- 10 Condiments, Crackers, and Pickles(p. 467)
- 11 The Modern Buffet(p. 495)
- 12 Basic Recipes(p. 521)
- Glossary(p. 551)
- Bibliography and Recommended Reading(p. 561)
- Recipe Index(p. 564)
- Subject Index(p. 579)