Item Infomation
| 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 |
| Appears in Collections | Du lịch - Việt nam học |
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