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Garde Manger: Cold Kitchen Fundamentals [Hardcover]

The American Culinary Federation , Edward F. Leonard , Brenda R. Carlos , Tina Powers

List Price: CDN$ 169.40
Price: CDN$ 145.03 & FREE Shipping. Details
You Save: CDN$ 24.37 (14%)
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Book Description

Feb. 22 2011 0131182196 978-0131182196 1

ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include:

  • An ACF endorsement—makes this text unique.
  • Chef’s Tips–provide invaluable how-to information from seasoned professionals
  • Over 600 illustrative photographs—appear throughout the book.
  • Supportive Recipes–include those tested in the working kitchen and culinary schools.

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.0 out of 5 stars  2 reviews
0 of 1 people found the following review helpful
4.0 out of 5 stars A Great Culinary Textbook Aug. 5 2013
By katie - Published on Amazon.com
Format:Hardcover|Verified Purchase
I love this book! I was asked to purchase this book for one of my culinary classes in school and we used it a lot. I thought it had a great variety of subjects and (unlike a lot of my other textbooks) this is one that I have chosen to keep and continue to use.
0 of 1 people found the following review helpful
4.0 out of 5 stars Great text for establishing foundations and inspiring creativity. Dec 19 2012
By Howard Campbell - Published on Amazon.com
Format:Hardcover
A concise, updated, volume; that I consider a staple reference to any chef's collection of professional cook books.
I chose this volume, as it was the official text for the American Culinary Federation.The overviews of ingredients,
as well as procedures were boons to this text. However the whole section devoted to culinary competition was an
unforeseen bonus. I reference this text often to refresh my grasp of the basic concepts before launching into attempts
at reinterpretations. I recommend this great book to acquaint both professional and aspiring novice to the arts of garde manger.

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