FREE SHIPPING BOTH WAYSON EVERY ORDER!
Because Knetbooks knows college students. Our rental program is designed to save you time and money. Whether you need a textbook for a semester, quarter or even a summer session, we have an option for you. Simply select a rental period, enter your information and your book will be on its way!
|How to Use This Book|
|Table of Contents|
|Recipe Table of Contents|
|The Garde Manger Profession|
|Sauces and Dressings|
|Simple Salads and Tossed Salads|
|Cold Vegetables and Fruits|
|Cold Meats||... MORE|
|Garde Manger Sandwiches|
|Cold Hors d;Oeuvres|
|Cured and Smoked Foods|
|Pāt&ymacro's, Terrines, and Charcuterie Specialties|
|Cheese and Other Cultured Dairy Products|
|Aspic and Chaud-Froid|
|Condiments, Embellishments, and D&ymacron;cor|
|Buffets and Food Bars|
|Appendix: Basic Preparations|
|Table of Contents provided by Publisher. All Rights Reserved.|
Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.
Wayne Gisslen (Consulting Author) is the author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Advanced Professional Cooking, and Essentials of Professional Cooking, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts.