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Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen - The Culinary Institute of America
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The Culinary Institute of America:
Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen - Paperback

ISBN: 0470282266

[SR: 2428188], Paperback, [EAN: 9780470282267], Wiley, Wiley, Book, [PU: Wiley], Wiley, The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere., 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 4252, Cooking Methods, 7661756011, Budget, 4258, Cooking for One or Two, 11764640011, Cooking with Kids, 4331, Gourmet, 4255, Large Quantities, 4260, Microwave Cooking, 332055011, Organic, 4257, Quick & Easy, 7661757011, Raw, 7661751011, Slow Cooking, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 7661762011, Burgers & Sandwiches, 4234, Main Courses & Side Dishes, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 4251, Professional Cooking, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

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Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen - The Culinary Institute of America
book is out-of-stock
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The Culinary Institute of America:
Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen - Paperback

ISBN: 0470282266

[SR: 2428188], Paperback, [EAN: 9780470282267], Wiley, Wiley, Book, [PU: Wiley], Wiley, The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere., 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 4252, Cooking Methods, 7661756011, Budget, 4258, Cooking for One or Two, 11764640011, Cooking with Kids, 4331, Gourmet, 4255, Large Quantities, 4260, Microwave Cooking, 332055011, Organic, 4257, Quick & Easy, 7661757011, Raw, 7661751011, Slow Cooking, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 7661762011, Burgers & Sandwiches, 4234, Main Courses & Side Dishes, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 4251, Professional Cooking, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

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Garde Manger : The Art and Craft of the Cold Kitchen - Culinary Institute of America (CIA) Staff
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Culinary Institute of America (CIA) Staff:
Garde Manger : The Art and Craft of the Cold Kitchen - used book

ISBN: 0470282266

ID: 13340944

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take--and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of "Garde Manger" is an indispensable reference for culinary students and working chefs everywhere. agricultural sciences,cooking,cooking,crafts and hobbies,culinary arts and techniques,education and reference,food science,home and garden,home improvement and design,home repair Culinary Arts & Techniques, Wiley & Sons, Incorporated, John

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Garde Manger: The Art and Craft of the Cold Kitchen - Culinary Institute of America
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Culinary Institute of America:
Garde Manger: The Art and Craft of the Cold Kitchen - Paperback

ISBN: 0470282266

[SR: 1914545], Taschenbuch, [EAN: 9780470282267], John Wiley & Sons, John Wiley & Sons, Book, [PU: John Wiley & Sons], John Wiley & Sons, 64223011, Kochkunst & Techniken, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher, 64142011, Profikochen, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher

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Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen - The Culinary Institute of America
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The Culinary Institute of America:
Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen - Paperback

2008, ISBN: 9780470282267

ID: 457655208

Wiley, 2008-01-22. Paperback. Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. Expedite Shipping Available., Wiley, 2008-01-22

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Details of the book
Garde Manger: The Art and Craft of the Cold Kitchen

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take--and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of "Garde Manger" is an indispensable reference for culinary students and working chefs everywhere.

Details of the book - Garde Manger: The Art and Craft of the Cold Kitchen


EAN (ISBN-13): 9780470282267
ISBN (ISBN-10): 0470282266
Paperback
Publishing year: 2008
Publisher: John Wiley & Sons
56 Pages
Weight: 0,159 kg
Language: eng/Englisch

Book in our database since 16.02.2008 15:17:02
Book found last time on 19.07.2017 02:31:58
ISBN/EAN: 9780470282267

ISBN - alternate spelling:
0-470-28226-6, 978-0-470-28226-7


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