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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:Paperback. Study Guide. New Condition. SKU: 9780470282267-1-0-3...Paperback. Study Guide. New Condition. SKU: 9780470282267-1-0-3 Orders ship the same or next business day. Expedited shipping within U.S. will arrive in 3-5 days. Hassle free 14 day return policy. Contact Customer Service for questions. ISBN: 9780470282267.
Description:New. Trade paperback (US). Glued binding. 56 p. Contains:...New. Trade paperback (US). Glued binding. 56 p. Contains: Illustrations. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Description:The leading guide to the professional kitchen's cold food...The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde Manger is one of the most important courses culinary students take— and it's often the first kitchen station that a new chef will.
Description:New. BRAND NEW BOOK! Shipped within 24-48 hours. Normal...New. BRAND NEW BOOK! Shipped within 24-48 hours. Normal delivery time is 5-12 days. Please note some orders may be shipped from UK with same delivery timeframe, ***NO EXPEDITED ORDERS***
Description:New Book. Shipped from UK in 4 to 14 days. Established seller...New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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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