Item Infomation
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Al Meyer | - |
| dc.date.accessioned | 2022-05-25T03:26:18Z | - |
| dc.date.available | 2022-05-25T03:26:18Z | - |
| dc.date.issued | 2013 | - |
| dc.identifier.uri | https://thuvienso.thanglong.edu.vn/handle/TLU/3610 | - |
| dc.description.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. | vi_VN |
| dc.language.iso | en | vi_VN |
| dc.subject | Khoa học thực phẩm | Du lịch | Công nghệ - Kỹ thuật | vi_VN |
| dc.title | The Working Garde Manger | vi_VN |
| dc.type | Book | vi_VN |
| Appears in Collections | Du lịch | |
Files in This Item:
