MTU Library Catalogue

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The professional chef's art of garde manger / Frederic Sonnenschmidt and John F. Nicolas.

By: Sonnenschmidt, Frederic H, 1935-.
Contributor(s): Nicolas, John F, 1941-.
Material type: materialTypeLabelBookPublisher: New York : Van Nostrand Reinhold, 1993Edition: 5th ed.Description: xv, 285 p. : ill. (some col.) ; 25 cm.ISBN: 0442011539.Subject(s): Quantity cooking | Cold dishes (Cooking) | Garnishes (Cooking) | Buffets (Cooking)DDC classification: 641.79
Contents:
The art of garde manger -- Buffet presentation -- Garde manger area planning -- Aspic-Gelee-Chaud-Froid -- Appetizers - Hors D'oeuvre -- Foie Gras - Truffles - Caviar -- Forcemeat -- Pates - Terrines -- Galantines -- Mousse -- Marinades - Cures - Brines -- Essential Ingredients -- Food decoration -- Cold sauces - Butter and cheese mixtures -- Cold food presentation for practical and culinary displays -- Salads -- Cheeses -- Nonedible displays -- Healthy foods for a la carte service and buffets -- Charcuterie.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 641.79 (Browse shelf(Opens below)) 1 Available 00010198
General lending MTU Bishopstown Library Lending 641.79 (Browse shelf(Opens below)) 1 Available 00010200
Total holds: 0

Includes index.

The art of garde manger -- Buffet presentation -- Garde manger area planning -- Aspic-Gelee-Chaud-Froid -- Appetizers - Hors D'oeuvre -- Foie Gras - Truffles - Caviar -- Forcemeat -- Pates - Terrines -- Galantines -- Mousse -- Marinades - Cures - Brines -- Essential Ingredients -- Food decoration -- Cold sauces - Butter and cheese mixtures -- Cold food presentation for practical and culinary displays -- Salads -- Cheeses -- Nonedible displays -- Healthy foods for a la carte service and buffets -- Charcuterie.