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Title: The Working Garde Manger
Authors: Al Meyer
Keywords: Khoa học thực phẩm | Du lịch | Công nghệ - Kỹ thuật
Issue Date: 2013
Abstract: Over the past few years, there has been resurgence in the interest of the garde manger’s kitchen. It was not so many decades ago that garde manger was a dying art. At this time, as in centuries before, charcuterie was a very important segment of this kitchen and coincided with butchery of poultry, beef, seafood, and pork.
URI: https://thuvienso.thanglong.edu.vn/handle/TLU/3610
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