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Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary s
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been th
The cold kitchen guide for students and chefs to complement the market-leading text This is a study guide for culinary students and a reference guide for profes
The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, was written for both the working chef and the serious student engaged in the practice and study
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated wi
