Professional Chef's Art of Garde Manger / Edition 5

Professional Chef's Art of Garde Manger / Edition 5

by Frederic H. Sonnenschmidt, John F. Nicolas
     
 

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ISBN-10: 0471284890

ISBN-13: 9780471284895

Pub. Date: 08/28/1992

Publisher: Wiley

Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:

• Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.

• Lavish color

Overview

Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:

• Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.

• Lavish color photographs in a 16-page full-color insert.

• Exciting salads and vegetarian pates and terrines.

Product Details

ISBN-13:
9780471284895
Publisher:
Wiley
Publication date:
08/28/1992
Edition description:
REV
Pages:
304
Product dimensions:
7.58(w) x 9.49(h) x 0.89(d)

Table of Contents

Foreword.

Foreword.

Preface.

Acknowledgments.

1. The Art of Garde Manger.

2. Buffet Presentation.

3. Garde Manger Area Planning.

4. Aspic-Gelée-Chaud-Froid.

5. Appetizers-Hors D'oeuvre.

6. Foie Gras-Truffles-Caviar.

7. Forcemeat.

8. Pâtés-Terrines.

9. Galantines.

10. Mousse.

11. Marinades-Cures-Brines.

12. Essential Ingredients.

13. Good Decoration.

14. Cold Sauces-Butter and Cheese Mixtures.

15. Cold Food Presentation for Practical and Culinary Displays.

16. Salads.

17. Cheeses.

18. Nonedible Displays.

19. Healthy Foods for A La Carte Service and Buffets.

20. Charcuterie.

Glossary.

Index.

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