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Garde Manger: The Art and Craft of the Cold Kitchen
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Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
January 3, 2008
Pages
666
Binding
Hardcover
Edition
1
Book category
Adult Non-Fiction
ISBN-13
9780470055908
ISBN-10
0470055901
Dimensions
1.25 by 8.75 by 11 in.
Weight
4.60 lbs.
Original list price
$70.00
Amazon.com says people who bought this book also bought:
The Professional Chef | Food Presentation Secrets | Baking and Pastry | Math for the Professional Kitchen | The Professional Chef | The Professional Chef | Vegetables
The Professional Chef | Food Presentation Secrets | Baking and Pastry | Math for the Professional Kitchen | The Professional Chef | The Professional Chef | Vegetables
Summaries and Reviews
Summary
A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
Editions
Hardcover
4th edition from John Wiley & Sons Inc (May 1, 2012)
9780470587805 | details & prices | 706 pages | 8.75 × 11.25 × 1.75 in. | 5.65 lbs | List price $75.00
3 pck har/ edition from John Wiley & Sons Inc (February 19, 2008)
9780470381878 | details & prices | 666 pages | 8.75 × 11.25 × 1.50 in. | 4.00 lbs | List price $78.10
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
The price comparison is for this edition
1 edition from John Wiley & Sons Inc (January 3, 2008)
9780470055908 | details & prices | 666 pages | 8.75 × 11.00 × 1.25 in. | 4.60 lbs | List price $70.00
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
3 edition from John Wiley & Sons Inc (January 3, 2008)
9780470228739 | details & prices | 666 pages | 8.75 × 11.25 × 1.25 in. | 4.60 lbs | List price $74.95
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
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