David Paul Larousse

Continued part 1, part 2 of ebook "The professional garde manger: A guide to the art of the buffet" provides readers with content including: Chapter 5 - Savory pastries; Chapter 6 - Salads and vegetables; Chapter 7 - Aspic, chaud-froid, and timbales; Chapter 8 - Cheese and eggs; Chapter 9 - Charcuterie, curing, and smoking; Chapter 10 - Farces; Chapter 11 - Sculptured centerpieces;...

228p lytamnguyet 04-08-2023 9 5   Download

The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well. Part 1 of ebook "The professional garde manger: A guide to the art of the buffet" provides readers with content including: Chapter 1 - Introduction; Chapter 2 - Cold sauces and marinades; Chapter 3 - Cold soups; Chapter 4 - Canapés;...

235p lytamnguyet 04-08-2023 9 4   Download

Part 1 of ebook "The sauce bible: Guide to the saucier's craft" provides readers with content including: a brief history of sauces; the importance of cutlery; stocks; thickening agents; the evolution of foundation sauces; brown sauces; blond sauces; cream (white) sauces; butter sauces;...

217p lytamnguyet 04-08-2023 4 4   Download

Continued part 1, part 2 of ebook "The sauce bible: Guide to the saucier's craft" provides readers with content including: tomato sauces and pestos; cold savory sauces; compound butters; marinades; accompaniments outside the realm of sauce; dessert sauces; sauce arabesques; the basic cuts; tools and smallwares;...

180p lytamnguyet 04-08-2023 6 3   Download