2000 · New York
by [The Culinary Institute of America]
New York: John Wiley & Sons, Inc, 2000. Second Edition. Quarto (28.5cm); pictorial paper-covered boards in pictorial dustwrapper; xvii,465pp. Light shelf wear and scratching to dustwrapper; slight bump to crown of spine; interiors clean and tight, Fine. Publisher's and Culinary Institute of America review/promotional materials laid-in.
A comprehensive instructional book for the garde manger, or "cold kitchen" chef, covering methods and recipes for the preparation of smoked meats/fish, sausages, cheeses, terrines, salads and dressings, pickles, condiments, and other hors d'ouevres. Featuring a section with basic, multi-purpose recipes and a glossary. (Inventory #: 46561)