000			01294nam a2200289Ia 4500
999			_c246343 _d246343
001			329477
005			20180907105655.0
008			022415t2012 njua 001 0 eng d
020			_a9780470587805
040			_aEVLG _bspa _erda
245	0	0	_aGarde manger / _bthe art and craft of the cold kitchen; _cthe Culinary Institute of America.
250			_a4th ed.
260			_aHoboken, N.J.: _bJohn Wiley & Sons; _cc2012.
264			_aHoboken, N.J.: _bJohn Wiley & Sons; _c2012.
300			_axiii, 706 p. _bcol. ill. _c29 cm.
336			_btxt
337			_2rdamedia _bn
338			_2rdacarrier _bnc
504			_aIncludes bibliographical references (p. 680-684) and indexes.
505	0		_aThe 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.
710	2		_aCulinary Institute of America. _983068
050	0	0	_aTX830 _b.G37 2012
082	0	0	_a641.7/9 _223
650		0	_aCold dishes (Cooking) _9211509 _2Local
650		0	_aQuantity cooking. _9266910 _2Local
942			_2lcc _c6 _hTX 830.G37 2021 _kTX 830 _m.G37 2021