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Additional product details

eText: 
ISBN-10 0135005841ISBN-13 9780135005842
Print: 
ISBN-10 0-13-118219-6ISBN-13 978-0-13-118219-6
Author(s): Chef Edward G. Leonard; Brenda R. Carlos; Chef Tina Powers; American Culinary Federation
Publisher: Prentice Hall
Copyright year: © 2012 Pages: 912
Description

For courses in the Cold Kitchen, Banquets & Catering & Charcuterie.

ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more!

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