The Professional Chef's Art of Garde Manger


by Frederic H. Sonnenschmidt and Jean F. Nicholas, CBI/Van Nostrand Reinhold, Fourth Edition. Hardback with DJ. A standard text, utilizing classical techniques, used by many catering and culinary schools to prepare students for buffets, appetizers, hors d'oeuvre, pates, galatines, etc., and cold food presentations in general. Color and b&w preparation and presentation photos throughout. Revised to include more salads and lower calorie fare. Student's last name on bottom of book, otherwise VG+/VG+. ... Two other copies, minus DJ (as issued), third edition, same condition, , VG+. Email us first if you choose one of these copies.

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