Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to col
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English Pages 285 [328] Year 1992
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The Professional Garde Manger Garde manger--the art of preparing, presenting, and decorating cold food for buffets and b
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A few years ago, Chuck and two friends decided to turn their love of good food into a business, opening Garde-Manger. Li
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The leading guide to the professional kitchen's cold food station, now fully revised and updated"Garde Manger:
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This book was developed to increase the student’s understanding of garde manger, both as a style of cuisine and as a too
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ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce ma
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This standard textbook of modern graph theory, now in its fifth edition, combines the authority of a classic with the en
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KEY BENEFIT: The purpose of the book is to train people to think, to work under stressful and difficult situations, and
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The 1960s were heady years in Argentina. Visual artists, curators, and critics sought to fuse art and politics; to broad
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A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciti
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