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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) Hardcover – 26 Apr 2012

4.7 out of 5 stars 9 customer reviews

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Product details

  • Hardcover: 720 pages
  • Publisher: John Wiley & Sons; 4th Edition edition (26 April 2012)
  • Language: English
  • ISBN-10: 0470587806
  • ISBN-13: 978-0470587805
  • Product Dimensions: 22.4 x 4.6 x 27.9 cm
  • Average Customer Review: 4.7 out of 5 stars 9 customer reviews
  • Amazon Bestsellers Rank: 472,803 in Books (See Top 100 in Books)
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Product description

From the Back Cover

From The Culinary Institute of America, which world–renowned chef Paul Bocuse calls ???the best culinary school in the world,??? this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting–edge cooking methods.

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