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.ASIN: 0131700588VSKU: 5ALWH000057K_nsCondition: GoodAuthor/Artist:Hemm, Curtiss ScottBinding: PaperbackNote: Any images shown are stock photographs and product may differ from what is shown. Condition Notes: Book may have little to no writing and or underlining inside, and is in overall good condition. Cover may have some cosmetic wear.
