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Garde Manger : the Culinary Institute of America
Garde Manger : the Culinary Institute of America
- 자료유형
- 단행본
- O호텔조리과-312
- ISBN
- 9780470282267 52500
- KDC
- 594.51-4
- 청구기호
- 594.51 C967ㄱ
- 서명/저자
- Garde Manger : the Culinary Institute of America / The Culinary Institute of America (CIA)
- 판사항
- 3rd ed
- 발행사항
- New York : John Wiley & Sons, 2008
- 형태사항
- 56p ; 28cm
- 기타서명
- 가드 매니저
- 가격
- \80060
- Control Number
- kpcl:185049
- 책소개
-
The leading guide to the professional kitchena??s cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take-and ita??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, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.
Buch Status
- Reservierung
- frei buchen
- 도서대출신청
- Meine Mappe
| Registrierungsnummer | callnumber | Standort | Verkehr Status | Verkehr Info |
|---|---|---|---|---|
| WM002388 | 594.51 C967ㄱ | 대출실 | 대출가능 |
대출가능 마이폴더 |
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