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Garde Manger: The Art and Craft of the Cold Kitchen - The Culinary Institute of America (CIA)
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Garde Manger: The Art and Craft of the Cold Kitchen - The Culinary Institute of America (CIA)

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R350.00
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Product details

Condition
New
Location
South Africa
Product code
bhb25
Bob Shop ID
651413006
The Culinary Institute of America (CIA), published by John Wiley, 2000. hardcover, illustrated, index, 467 pages, 22.5 cms x 28.5 cms x 2.6 cms, condition: as new.
The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.
I love this book because it covers everything from the cold side of the kitchen from salads, soups, apps, to charcuterie, cheese making and pates and terrines. I've made a number of things and they all turned out well.

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