TY  - BOOK
AU  - Bonfor, Charlie M.
TI  - Garde manger
SN  - 978-621-478-078-5
AV  - FIL TX 830 .B66 2024 c.1 
PY  - 2024///
CY  - Manila
PB  - Edric Publishing House
KW  - QUANTITY COOKERY
N1  - Include bibliography; Chapter 1. Introduction to garde manger -- Chapter 2. Tools and equipment -- Chapter 3. Basic culinary techniques -- Chapter 4. Coold food production and preservation -- Chapter 5. Salads and salad dressings -- Chapter 6. Cold appetizers and hors d'oeuvre -- Chapter 7. Sandwiches and wraps -- Chapter 8. Charcuterie and pates -- Chapter 9. Cold soups and gazpachos -- Chapter 10. Cold sauces and condiments -- Chapter 11. Cheese selectin and presentation -- Chapter 12. Buffet presentation and design -- Chapter 13. Ice carving and decorative food art
ER  -