The Cold KitchenBook - 2010
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.
Publisher: Upper Saddle River, NJ : Prentice Hall, c2010
Characteristics: xxvii, 304 p. : col. ill. ; 28 cm
Alternative Title: Cold kitchen