| Description |
xxxv, 780 pages : illustrations ; 29 cm |
|
text txt rdacontent |
|
unmediated n rdamedia |
|
volume nc rdacarrier |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
The garde manger professsion -- Sauces and dressings -- Simple salads and tossed salads -- Cold vegetables and fruits -- Complex salads -- Cold seafood -- Cold meats -- Cold soups -- Garde manger sandwiches -- Cold hors d'oeuvres -- Cured and smoked foods -- Sausages -- Pâtés, terrines, and charcuterie specialties -- Cheese and other dairy products -- Mousselines -- Aspic and chaud-froid -- Condiments, embellishments, and décor -- Buffets and food bars. |
| Subject |
Cold dishes (Cooking)
|
|
Quantity cooking.
|
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Restauration collective.
|
|
Cold dishes (Cooking) (OCoLC)fst01752999
|
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Quantity cooking. (OCoLC)fst01754362
|
| Added Author |
Sackett, Lou.
|
|
Pestka, Jaclyn.
|
| ISBN |
9780470179963 (cloth) |
|
0470179961 (cloth) |
|
9780470284735 (pbk.) |
|
0470284730 (pbk.) |
| Standard No. |
AU@ 000045239460 |
|
UKMGB 015341523 |
|
AU@ 000070407549 |
|
