WANT TO CONTRIBUTE TO THE BLOG?
We’d love to share your voice here at the blog. Especially if […]
Culinary Institute of America
Hello, I'm an eBook!
ATTENTION: This item is an eBook. It can be read on iOS, Android, MAC and PC's with a supported eReader. It is not a physical book. eBooks are available via download immediately after you've checked out.
Shipped from other seller
May ship separately
Ships separately from Better World Books suppliers
Lakeshore Used Books
Powell's Bookstores, Chicago
Big Planet Books
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, 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.
Save up to 40% at the last huge sale of 2013. Learn more »
Check out our Holiday Shipping chart. See Shipping Options »
The perfect last-minute gift for readers. Make Someone Happy »
We match every book you purchase with a book donation. Learn more »
Sign up now to get news, sales and special promotions!
© Better World Books (BetterWorldBooks.com)