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Garde manger: the art and craft of the cold kitchen has been the market's leading textbook for culinary students and a key reference for professional cooks on the grounds that its original e-book in 1999.

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^ Sackett, L.; Pestka, J.; Gisslen, W. (2010). Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation. John Wiley & Sons. p. 298. ISBN 978-0-470-17996-3. Garde Manger: The Art and Craft of the Cold Kitchen [The Culinary Institute of America (CIA)] on ytoxytutin.tk *FREE* shipping on qualifying offers. The leading.

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