Garde Manger: The Art and Craft of the Cold Kitchen / Edition 3

Garde Manger: The Art and Craft of the Cold Kitchen / Edition 3

by The Culinary Institute of America (CIA)
     
 

This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes--from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, pâtés, condiments, and more. See more details below

Overview

This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes--from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, pâtés, condiments, and more.

Product Details

ISBN-13:
9780470055908
Publisher:
Wiley
Publication date:
01/03/2008
Pages:
688
Product dimensions:
8.70(w) x 11.00(h) x 1.40(d)

Table of Contents

Prefaceviii
1The Professional Garde Manger1
2Cold Sauces and Cold Soups15
3Salads75
4Sandwiches137
5Cured and Smoked Foods179
6Sausage227
7Terrines, Pates, Galantines, and Roulades271
8Cheese333
9Appetizers and Hors d'Oeuvre361
10Condiments, Crackers, and Pickles467
11The Modern Buffet495
12Basic Recipes521
Glossary551
Bibliography and Recommended Reading561
Recipe Index564
Subject Index579

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