CSDL sách
001
000007351
003
LDTU
020
$a978-0-470-05590-8
041
$aEnglish
082
$a641.79
110
$aThe Culinary Institute of America
245
$aGarde manger $bThe art and craft of the cold kitchen
250
$a3rd edition
260
$aHoboken $bJohn Wiley & Sons $c2008
300
$a666 p $bảnh màu minh họa $c28 cm
520
$aThis definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes.
650
$aCold dishes (Cooking)
653
$aCold dishes
852
$a209 Phan Thanh $bNgoại văn
911
Trần Thị Hậu
927
Tặng
928
26180