01294nam a2200289Ia 4500 246343 246343 329477 20180907105655.0 022415t2012 njua 001 0 eng d 9780470587805 EVLG spa rda Garde manger / the art and craft of the cold kitchen; the Culinary Institute of America. 4th ed. Hoboken, N.J.: John Wiley & Sons; c2012. Hoboken, N.J.: John Wiley & Sons; 2012. xiii, 706 p. col. ill. 29 cm. txt rdamedia n rdacarrier nc Includes bibliographical references (p. 680-684) and indexes. The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary. Culinary Institute of America. 83068 TX830 .G37 2012 641.7/9 23 Cold dishes (Cooking) 211509 Local Quantity cooking. 266910 Local lcc 6 TX 830.G37 2021 TX 830 .G37 2021 0 0 lc 0 TX_830_000000000000000__G37_2012 0 mbl 189050 12 12 7 2016-05-27 GLOBAL ONLINE BIBIOGRAPHIC INFORMATION 75.00 529716 0 TX830 .G37 2012 50000003264156 2016-05-27 00:00:00 r:329477 6