The Professional Garde Manger: A Guide to the Art of the Buffet

by David Paul Larousse

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The Professional Garde Manger Garde manger--the art of preparing, presenting, and decorating cold food for buffets and banquets--is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host...

Format:Hardcover

Language:English

ISBN:0471106038

ISBN13:9780471106036

Release Date:April 1996

Publisher:Wiley

Length:440 Pages

Weight:2.65 lbs.

Dimensions:1.1" x 8.3" x 10.2"

Related Subjects

Baking Cooking Cooking Education & Reference Holiday Cooking Professional Professional Cooking Reference

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The Professional Garde Manger: A Guide to the Art of the Buffet

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