Culinary Institute Of America:
Garde Manger

The Art And Craft Of The Cold Kitchen

3 Rev Ed

John Wiley And Sons Ltd (United Kingdom), 2008
Hardback, 688 pages
Size: 286x225 mm
ISBN: 9780470055908
ISBN-10: 0470055901

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Garde Manger

Garde Manger is one of the important courses culinary students take - and it's often the first kitchen station that a new chef will encounter. This guide reflects the garde manger trends, techniques, and flavors, including information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, and, tapas menus.

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