MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01923nam a2200265Ia 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
210523 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211104044208.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100218s2012 njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780131182196 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 830 |
| Item number |
.L552 2012 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Leonard, Edward G. |
| 9 (RLIN) |
98768 |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Garde manger : |
| Remainder of title |
cold kitchen fundamentals / |
| Statement of responsibility, etc. |
contributing authors : Edward G. Leonard, Brenda R. Carlos, Tina Powers. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Upper Saddle River, NJ : |
| Name of publisher, distributor, etc. |
Pearson/Prentice Hall |
| Date of publication, distribution, etc. |
c2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xviii, 889 p. : |
| Other physical details |
col. ill. |
| Dimensions |
29 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (p. 861-862) and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Specifically, it is divided into 9 sections that covers: 1) the history of the cold kitchen (from prehistoric, Roman Empire, Dark Ages, Renaissance and Reformation, age of the Guilds and Gilded Age) and sanitation and safety, 2) ingredients used in the cold kitchen, 3) every type of small finger food, 4) the making and serving sandwiches and cold soups, 5) basic pre-prep and identification of the greens and other salad ingredients, 6) dips, dressings, cold sauses, salsas, relishes, chutney and every type of cold sauce used for salads, accents, and accompaniments, 7) systems of preserving from salting, smoking, and curing, 8) buffet and catering businesses, and 9) decorations and competition. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
It covers from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef's tips, and recipes |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cold dishes (Cooking) |
| 9 (RLIN) |
25639 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quantity cooking. |
| 9 (RLIN) |
18732 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Carlos, Brenda R. |
| 9 (RLIN) |
106454 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Powers, Tina, |
| 9 (RLIN) |
113550 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Reference |
