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Garde Manger: Cold Kitchen Fundamentals Hardcover – Feb 22 2011

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Most Helpful Customer Reviews on (beta) 5 reviews
Mostly a recipe book March 17 2015
By B Becker - Published on
Format: Hardcover Verified Purchase
Met class requirement. Gisslen's text much more challenging.
0 of 1 people found the following review helpful
Great text for establishing foundations and inspiring creativity. Dec 19 2012
By Howard Campbell - Published on
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.
0 of 1 people found the following review helpful
A Great Culinary Textbook Aug. 5 2013
By katie - Published on
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.
Four Stars Aug. 18 2014
By Roosevelt Dunn - Published on
Format: Hardcover Verified Purchase