[PDF.82pd] Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

[PDF.ed57] Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

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 | #280771 in Books |  2008-01-03 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  11.20 x1.40 x8.80l,4.45 | File type: PDF | 688 pages

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||3 of 3 people found the following review helpful.| Amazing GM - and not only! - Book!|By P. Bania|I am home cook who really loves appetizers. So this book was really exactly what I was looking for! Very detailed guidelines starting from the basics and all over to decorating and finishing. High quality photos, including step-by -step ones, as well as a great variety of recipes. There are dedicated chapters for each type of cold|About the Author|Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and ho

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, mic...

You easily download any file type for your gadget.Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)   |  The Culinary Institute of America. A good, fresh read, highly recommended.

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