Garde Manger: Cold Kitchen Fundamentals [Lingua Inglese]: Cold Kitchen Fundamentals Plus 2012 MyCulinaryLab with Pearson eText -- Access Card Package - Rilegato

Leonard, Edward G.; Carlos, Brenda R.; Powers, Tina

Rilegato

ISBN 10: 0133098206 ISBN 13: 9780133098204

Casa editrice: Pearson College Div, 2012

Riassunto

ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.

 

Packages

Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase.

 

Used or rental books

If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code.

 

Access codes

Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase.

 

--

ACF’s 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, chef’s 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 endorsement—makes this text unique.
• Chef’s Tips–provide invaluable how-to information from seasoned professionals
• Over 600 illustrative photographs—appear throughout the book.
• Supportive Recipes–include those tested in the working kitchen and culinary schools.

Su questo libro

Product Description:

Book by The American Culinary Federation Leonard Edward F

Su questa edizione

• Editore: Pearson College Div
• Data di pubblicazione: 2012
• ISBN 10: 0133098206
• ISBN 13: 9780133098204
• Rilegatura: Copertina rigida
• Numero di pagine: 889