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Modern garde manger : a global perspective / Robert Garlough, Angus Campbell.

By: Garlough, Robert, 1954-.
Contributor(s): Campbell, Angus, 1956-.
Publisher: Clifton Park, NY : Thomson/Delmar Learning, c2006Description: xxv, 718 p. : col. ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.).ISBN: 9781401850098 (hbk.); 140185009X (hbk.).Subject(s): Quantity cooking | Cold dishes (Cooking) | Garnishes (Cooking) | Buffets (Cooking)DDC classification: 641.79
Contents:
Part 1: Foundations in garde manger - Chapter 1: Perspectives in garde manger - Chapter 2: Calculations and controls for the garde manger - Chapter 3: Banquet organization - Part 2: Preparation skills of the garde manger - Chapter 4: Amuse-bouches, appetizers and hors d'Oeuvres - Chapter 5: Salads with vegetables, fruits and grains - Chapter 6: Sandwiches - Part 3: Fabrication skills of the garde manger - Chapter 7: Poultry and game birds - Chapter 8: Game meats - Chapter 9: Meats - Chapter 10: Fish and shellfish - Chapter 11: Specialty meats - Part 4: Preserved foods of the garde manger - Chapter 12: Methods of preserving foods - Chapter 13: Curing, sausage making and smoking - Chapter 14: Pates, terrines, and mousselines - Chapter 15: Kitchen-made cheeses and creams - Part 5: Displayed arts of the garde manger - Chapter 16: Sculpting, carving and modeling - Chapter 17: Food decoration, platter, presentation and culinary competition - Appendix - Glossary - References - Recipe index - Subject index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Accompanying Material (Media Resource) Taylor's Library-TU
641.79 GAR 2006 (Browse shelf) 1 Available SHTEx,70002,03,AD 1000524082
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 5, BayNo 4

 641.79 GAR (Browse shelf) 1 Available SHTEx,70002,03,AD 5000041616
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 5, BayNo 4

 641.79 GAR (Browse shelf) 1 Available SHTEx,70002,03,AD 5000035989

Includes bibliographical references and index.

Part 1: Foundations in garde manger - Chapter 1: Perspectives in garde manger - Chapter 2: Calculations and controls for the garde manger - Chapter 3: Banquet organization - Part 2: Preparation skills of the garde manger - Chapter 4: Amuse-bouches, appetizers and hors d'Oeuvres - Chapter 5: Salads with vegetables, fruits and grains - Chapter 6: Sandwiches - Part 3: Fabrication skills of the garde manger - Chapter 7: Poultry and game birds - Chapter 8: Game meats - Chapter 9: Meats - Chapter 10: Fish and shellfish - Chapter 11: Specialty meats - Part 4: Preserved foods of the garde manger - Chapter 12: Methods of preserving foods - Chapter 13: Curing, sausage making and smoking - Chapter 14: Pates, terrines, and mousselines - Chapter 15: Kitchen-made cheeses and creams - Part 5: Displayed arts of the garde manger - Chapter 16: Sculpting, carving and modeling - Chapter 17: Food decoration, platter, presentation and culinary competition - Appendix - Glossary - References - Recipe index - Subject index.