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Pensacola State College - SUMMER 2012 (20123) | ||
Section 0144 | ||
 | Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) (3rd Edition) by Culinary Inst O. Hardcover, 688 Pages, Published 2008 ISBN-10: 0-470-05590-1 / 0470055901 ISBN-13: 978-0-470-05590-8 / 9780470055908 在线阅读本书The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly re | |