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Appears in
Professional Garde Manger
By
Jaclyn Pestka
, Wayne Gisslen
and
Lou Sackett
Published
2010
About
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Recipes
Contents
seafood
seafood cocktail
shrimp cocktail chiller
cocktail sauce
poach
cuisson
shallow poach
court bouillon
nage
brine
carryover cooking
steaming
pan-steaming
seviche
ceviche
poke
mousse
purée base
lightening ingredient
stabilizer
folding
lightening the base
raw bar
sashimi-grade
cutproof glove
filter-feeder
aquaculture
farm-raised
depuration system
depurated
(bivalve) liquor
on the half-shell
shucked
mignonette
oyster shooter
purge
geoduck
giant clam
beard
sashimi
wasabi
daikon
sushi
pesce crudo
caviar
malassol
berries
beluga
osetra
sevruga
pressed caviar
blini