Item Infomation
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.date.accessioned | 2022-05-25T02:56:48Z | - |
| dc.date.available | 2022-05-25T02:56:48Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.uri | https://thuvienso.thanglong.edu.vn/handle/TLU/3599 | - |
| dc.description.abstract | This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. | vi_VN |
| dc.language.iso | en | vi_VN |
| dc.publisher | Hoboken, N.J. : John Wiley & Sons | vi_VN |
| dc.subject | Món nguội (Nấu ăn) | Số lượng nấu ăn | Du lịch | vi_VN |
| dc.title | Garde manger : the art and craft of the cold kitchen the Culinary Institute of America | vi_VN |
| dc.type | Book | vi_VN |
| Appears in Collections | Du lịch - Việt nam học | |
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