Título: Garde Manger: Cold Kitchen Fundamentals
Autor: American Culinary Federation, Edward G. Leonard, Brenda R. Carlos, Tina Powers
Sinopse: ACFs Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chefs tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: An ACF endorsementmakes this text unique. Chefs Tipsprovide invaluable how-to information from seasoned professionals Over 600 illustrative photographsappear throughout the book. Supportive Recipesinclude those tested in the working kitchen and culinary schools.
0133929337 / 9780133929331 Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package
Package consists of:
0131182196 / 9780131182196 Garde Manger: Cold Kitchen Fundamentals
0133923622 / 9780133923629 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking, and Garde Manger
Editora: Pearson College Div
Páginas: 889
Ano: 2014-08-16
Edição: Student
Linguagem: en
ISBN: 0133929337
ISBN13: 9780133929331
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