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This book was developed to increase the students understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishesfrom cold sauces to plated appetizers to hors doeuvres With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted ce ISBN10: 0131700588 ISBN13: 9780131700581 Material Type: paperback
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- ISBN10:0131700588
- ISBN13: 9780131700581
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