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| 作者简介：Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. |
| Acknowledgements. Preface. Chapter One. The Professional Garde Manger. Chapter Two. Cold Sauces and Cold Soups. Vinaigrettes Dairy-based and egg-based dressings Salsas Coulis purees and other sauces Soups Chapter Three. Salads. Green salads Vegetable salads Potato salads:pasta grain and legume salads:and fruit salads Composed salads and warm salads Chapter Four. Sandwiches. Hot sandwiches Cold sandwiches Tea sanduiches and crostini Chapter Five. Cured and Smoked Foods. Cured foods Cold-smoked foods Hot-smoked foods Dired foods and foods preserved in fat Chapter Six. Sausage. Chapter Seven. Terrines, Pates, Galantines, and Roulades. Chapter Eight. Cheese. Chapter Nine. Appetizers and Hors d’Oeuvre. Chapter Ten. Condiments, Crackers, and Pickles. Chapter Eleven. Buffet Presentation. Chapter Twelve. Basic Recipes. Glossary. Bibliography and Recommended Reading. Recipe Index. Subject Index. |
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