Garde Manger: The Art and Craft of the Cold Kitchen / Edition 4

Garde Manger: The Art and Craft of the Cold Kitchen / Edition 4

3.7 6
by The Culinary Institute of America (CIA)
     
 

From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls "the best culinary school in the world," this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and

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Overview

From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls "the best culinary school in the world," this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.

Product Details

ISBN-13:
9780470587805
Publisher:
Wiley
Publication date:
05/01/2012
Pages:
720
Sales rank:
130,350
Product dimensions:
8.90(w) x 11.00(h) x 1.80(d)

Meet the Author

Table of Contents

Preface.

Chapter 1. The Professional Garde Manger.

Chapter 2. Cold Sauces and Cold Soups.

Chapter 3. Salads.

Chapter 4. Sandwiches.

Chapter 5. Cured and Smoked Foods.

Chapter 6. Sausage.

Chapter 7. Terrines, Patés, Galantines, and Roulades.

Chapter 8. Cheese.

Chapter 9. Appetizers and Hors d’oeuvre.

Chapter 10. Condiments, Crackers, and Pickles.

Chapter 11. Buffer Presentation.

Chapter 12. Basic Recipes.

Glossary.

Bibliography and Recommended Reading.

Recipe Index.

Subject Index.

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