Articoli correlati a Garde Manger: Cold Kitchen Fundamentals
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. 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 "
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- EditorePearson College Div
- Data di pubblicazione2014
- ISBN 10 0133929337
- ISBN 13 9780133929331
- RilegaturaCopertina rigida
- Numero di pagine889
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