Garde Manger: Cold Kitchen Fundamentals Plus Myculinarylab with Pearson Etext -- Access Card Package American Culinary Federation

ISBN: 9780133929331

Published: August 6th 2014

Unknown Binding


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Garde Manger: Cold Kitchen Fundamentals Plus Myculinarylab with Pearson Etext -- Access Card Package  by  American Culinary Federation

Garde Manger: Cold Kitchen Fundamentals Plus Myculinarylab with Pearson Etext -- Access Card Package by American Culinary Federation
August 6th 2014 | Unknown Binding | PDF, EPUB, FB2, DjVu, talking book, mp3, ZIP | | ISBN: 9780133929331 | 7.67 Mb

ACFs 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,MoreACFs 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, chefs 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! Some additional features include:An ACF endorsement--makes this text unique.Chefs Tips-provide invaluable how-to information from seasoned professionalsOver 600 illustrative photographs--appear throughout the book.Supportive Recipes-include those tested in the working kitchen and culinary schools.0133929337 / 9780133929331 Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0131182196 / 9780131182196 Garde Manger: Cold Kitchen Fundamentals 0133923622 / 9780133923629 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking, and Garde Manger



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