The Professional Chef`s Art of Garde Manger 5th edition edition
 

 

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General
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Summary
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Table of Contents
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Doublespread

Foreword
Foreword
Preface
Acknowledgments
1. THE ART OF GARDE MANGER
2. BUFFET PRESENTATION
3. GARDE MANGER AREA PLANNING
4. ASPIC-GELÉE-CHAID-FROID
5. APPETIZERS-HORS D'OEUVRE
6. FOIE GRAS-TRUFFLES-CAVIAR
7. FOR