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Garde Manger


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Table of Contents

Preface. Chapter 1. The Professional Garde Manger. Chapter 2. Cold Sauces and Cold Soups. Chapter 3. Salads. Chapter 4. Sandwiches. Chapter 5. Cured and Smoked Foods. Chapter 6. Sausage. Chapter 7. Terrines, Pates, Galantines, and Roulades. Chapter 8. Cheese. Chapter 9. Appetizers and Hors d?oeuvre. Chapter 10. Condiments, Crackers, and Pickles. Chapter 11. Buffer Presentation. Chapter 12. Basic Recipes. Glossary. Bibliography and Recommended Reading. Recipe Index. Subject Index.

About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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