{"product_id":"garde-manger-the-art-and-craft-of-the-cold-kitchen-4e-study-guide-9781118173633","title":"Garde Manger The Art and Craft of the Cold","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe leading guide to the professional kitchen's cold food station, now fully revised and updated   Garde Manger: The Art and Craft of the Cold Kitchen  has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eChapter 1: The Professional Garde Manger 5\u003c\/p\u003e \u003cp\u003eChapter 2: Cold Sauces and Cold Soups 8\u003c\/p\u003e \u003cp\u003eChapter 3: Salads 12\u003c\/p\u003e \u003cp\u003eChapter 4: Sandwiches 16\u003c\/p\u003e \u003cp\u003eChapter 5: Cured and Smoked Foods 19\u003c\/p\u003e \u003cp\u003eChapter 6: Sausage 23\u003c\/p\u003e \u003cp\u003eChapter 7: Terrines, Pates, Galantines, and Roulades 27\u003c\/p\u003e \u003cp\u003eChapter 8: Cheese 31\u003c\/p\u003e \u003cp\u003eChapter 9: Appetizers and hors d’oeuvre 35\u003c\/p\u003e \u003cp\u003eChapter 10: Condiments, Crackers, and Pickles 40\u003c\/p\u003e \u003cp\u003eChapter 11: Buffet Presentation 43\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406839193943,"sku":"9781118173633","price":39.42,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118173633.jpg?v=1730497295","url":"https:\/\/bookcurl.com\/products\/garde-manger-the-art-and-craft-of-the-cold-kitchen-4e-study-guide-9781118173633","provider":"Book Curl","version":"1.0","type":"link"}