Author: Eliza Acton
Publisher:
ISBN:
Category :
Languages : en
Pages : 682
Book Description
Modern Cookery ... Illustrated ... Fourth edition
Author: Eliza Acton
Publisher:
ISBN:
Category :
Languages : en
Pages : 682
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 682
Book Description
Modern practical cookery ... By Mrs Nourse ... Illustrated with copperplates. Fourth edition, improved and enlarged
Author: NOURSE.
Publisher:
ISBN:
Category :
Languages : en
Pages : 374
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 374
Book Description
Torch and Colonial Book Circular
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 252
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 252
Book Description
Strand Musical Magazine
Author:
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 476
Book Description
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 476
Book Description
Garde Manger
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730
Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730
Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Saturday Review of Politics, Literature, Science and Art
Author:
Publisher:
ISBN:
Category : Art
Languages : en
Pages : 884
Book Description
Publisher:
ISBN:
Category : Art
Languages : en
Pages : 884
Book Description
The Saturday Review of Politics, Literature, Science and Art
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 542
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 542
Book Description
The Reference Catalogue of Current Literature
Author:
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 1698
Book Description
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 1698
Book Description
Reference Catalogue of Current Literature
Author:
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1196
Book Description
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1196
Book Description
The Spectator
Author:
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 812
Book Description
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 812
Book Description