What is included with this book?
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Chapter 1: The Professional Garde Manger 5
Chapter 2: Cold Sauces and Cold Soups 8
Chapter 3: Salads 12
Chapter 4: Sandwiches 16
Chapter 5: Cured and Smoked Foods 19
Chapter 6: Sausage 23
Chapter 7: Terrines, Pates, Galantines, and Roulades 27
Chapter 8: Cheese 31
Chapter 9: Appetizers and hors d’oeuvre 35
Chapter 10: Condiments, Crackers, and Pickles 40
Chapter 11: Buffet Presentation 43
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.