Back to skip links
close message banner

Get an extra $5 off $75+ orders! Use coupon code: 5OFF75FALLDetails

Additional product details

ISBN-10 0135005841ISBN-13 9780135005842
ISBN-10 0131182196ISBN-13 9780131182196
Author(s): Chef Edward G. Leonard; Brenda R. Carlos; Chef Tina Powers; American Culinary Federation
Publisher: Prentice Hall
Copyright year: © 2012 Pages: 912

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!

Three Ways to Study
with eTextbooks!

  • Read online from your computer or mobile device.
  • Read offline on select browsers and devices when the internet won't be available.
  • Print pages to fit your needs.

CourseSmart eTextbooks let you study the best way – your way.