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Garde Manger: The Art and Craft of the Cold Kitchen
By
Culinary Institute of America (corporate author)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
May 1, 2012
Pages
706
Binding
Hardcover
Edition
4th
Book category
Adult Non-Fiction
ISBN-13
9780470587805
ISBN-10
0470587806
Dimensions
1.75 by 8.75 by 11.25 in.
Weight
5.65 lbs.
Original list price
$75.00
Summaries and Reviews
Editions
Hardcover
The price comparison is for this edition
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.
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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