Larder Chef: Food Preparation & Presentation, 4E

Classic Cold Cuisine
By Karen Green
Classic Cold Cuisine
Ice Creams, Sorbets and Frozen Delights
By Carol Odell
Ice Creams, Sorbets and Frozen Delights
Play with Your Food
By Joost Elffers, Saxton Freymann
Readers are given permission to take nature's healthiest foods and make them into quirky animals and people, unlocking their imaginations to see the world in a whole new light. Full color.
Garde Manger: Cold Kitchen Fundamentals
By Michael Leonard, Tina Powers, Brenda Carlos
Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more!
James McNair's Cold Cuisine
By James K. McNair
In the style of his bestselling Cold Pasta, the author presents a lavish collection of fanciful cold dishes that are not only delicious, but easily prepared in advance. Full color.
Cold Soups
By Linda Ziedrich
With eighty recipes and dozens of illustrations, this is a feast for the eye as well as the palate.
Warming Up to Living Foods
By Elysa Markowitz
Living foods expert, Elysa Markowitz, shows the reader how to warm raw and living foods and use different types of kitchen equipment to make working with living food easy.