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Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen

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Notă GoodReads:
en Limba Engleză Paperback – 18 May 2012

The cold kitchen guide for students and chefs to complement the market-leading text

This is a study guide for culinary students and a reference guide for professional chefs. The Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen is the ideal accompaniment to the primary text. Since 1999, Garde Manger: The Art and Craft of the Cold Kitchen has been the market-leading textbook on the cold kitchen. The fourth edition shares up-to-date recipes, plating techniques, and flavor profiles, as well as industry trends. The study guide serves as a supplement to this edition. It's vital that culinary students have garde manger knowledge covering a broad range of culinary skills. Together, the text and guide support the reader having a comprehensive array information on topics such as cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development. The study guide is authored by The Culinary Institute of America.

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Specificații

ISBN-13: 9781118173633
ISBN-10: 1118173635
Pagini: 48
Dimensiuni: 213 x 278 x 4 mm
Greutate: 0.14 kg
Ediția: 4th Edition
Editura: Wiley
Locul publicării: Hoboken, United States

Public țintă

Professional chefs will use this book for professional development, both to learn and master new techniques and to acquire new recipe concepts for restaurant or hotel operations.  Culinary students will use it as a required text in first–year courses on garde manger.