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ISBN-10 0135006236ISBN-13 9780135006238
ISBN-10 0-13-170058-8ISBN-13 978-0-13-170058-1
Author(s): Curtiss Scott Hemm
Publisher: Prentice Hall
Copyright year: © 2010 Pages: 336


For courses in Garde Manger, Banquets & Catering, & Charcuterie.

This book was developed to increase the student’s understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes–from cold sauces to plated appetizers to hors d’oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces.  Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.

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