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The Professional Chef's Art of Garde Manger
 
 

The Professional Chef's Art of Garde Manger [Hardcover]

Frederic H. Sonnenschmidt , John F. Nicolas
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List Price: CDN$ 60.99
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Inside This Book (Learn More)
First Sentence
Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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These are the most frequently used words in this book.
add  apple  aspic  beef  black  butter  carrots  caviar  cheese  chicken  chill  chopped  cold  combine  cooked  cool  cover  cream  cup  cut  diced  dressing  dry  egg  fat  fine  fish  fold  food  forcemeat  fresh  garlic  garnish  green  ground  ham  heat  herbs  hours  ice  ingredients  jelly  juice  large  lb  leaves  lemon  lettuce  liver  mayonnaise  meat  medium  method  minutes  mix  mixture  mold  mousse  mushrooms  mustard  oil  olive  onion  orange  oz  parsley  pepper  pieces  place  pork  portions  red  remove  salad  salmon  salt  sauce  season  serve  should  sliced  slices  small  smoked  stock  sugar  taste  terrine  tomato  top  truffles  tsp  use  used  vegetables  vinegar  water  white  wine  yield 
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