by
Leto, M.J. (Mario Jack), 1910-1994
Call Number
641.5 LET
Publication Date
2006
Summary
"This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0704/2006922294-d.html
Relevance:
0.1257
by
Armentrout, Jennifer S.
Call Number
ARC 641.57 PRO
Publication Date
2000
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/98052145.html
Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html
Publisher description http://www.loc.gov/catdir/description/wiley033/98052145.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/98052145.html
Relevance:
41500.2930
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by
Larousse, David Paul, 1949-
Call Number
ARC 641.79 LAR
Publication Date
1996
Summary
Garde manger - the art of preparing, presenting, and decorating cold food for buffets and banquets - is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger department, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/95041073.html
Publisher description http://www.loc.gov/catdir/description/wiley033/95041073.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95041073.html
Publisher description http://www.loc.gov/catdir/description/wiley033/95041073.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley042/95041073.html
Relevance:
0.0495
by
Sonnenschmidt, Frederic H., 1935-
Call Number
ARC 641.79 SON
Publication Date
1993
Format:
Books
Relevance:
52742.7969
by
Waldner, George K.
Call Number
ARC 641.57 WAL
Publication Date
1971
Format:
Books
Relevance:
44825.0859
by
Fuller, John, 1916-
Call Number
FUL 641.57 FUL
Publication Date
1963
Format:
Books
Relevance:
54897.5625
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