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From The Culinary Institute of America comes "Garde Manger," covering the classic French technique of preparing a full range of cold dishes--from ...Show synopsisFrom The Culinary Institute of America comes "Garde Manger," covering the classic French technique of preparing a full range of cold dishes--from hors d'oeuvres, appetizers, and salads to sandwiches, soups, pates, condiments, desserts, and more.Hide synopsis
Description:Good. Worn Corners and/or Page Edges(Possibly Bent). Used-Good....Good. Worn Corners and/or Page Edges(Possibly Bent). Used-Good. Sound Copy (Mild Reading Wear). May have scuffs or missing DJ. May have some notes, highlighting or underlining. Purchasing this item from Goodwill provides vocational opportunities to individuals with barriers to employment.
Description:Good. Ships same day or next business day! Expedited shipping...Good. Ships same day or next business day! Expedited shipping available. Used sticker and some writing and/or highlighting. Used books may not include working access code or dust jacket.
Description:Good. Used, Acceptable Condition, may show signs of wear and...Good. Used, Acceptable Condition, may show signs of wear and previous use. Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1, 000, 000 customers served. Trade paperback (US). Glued binding. 56 p. Contains: Illustrations.
Description:Good. Garde Manger, Study Guide: The Art and Craft of the Cold...Good. Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen. This book is in Good condition. Buy with confidence. We ship from multiple location.
Description:Fair. Front hinge cracked, wrinkled pages, Item is intact, but...Fair. Front hinge cracked, wrinkled pages, Item is intact, but may show shelf wear. Pages may include notes and highlighting. May or may not include supplemental or companion material. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority.
A few years ago I worked in a lovely and popular restaurant that hosted a lot of events for big clients - and usually these events needed hors d?ouvres, which were my responsibility. I needed recipes, and looking through this book - printed by the Culinary Institute of America - I came across a great ...
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