×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

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)
 

See All Formats & Editions

ISBN-10: 0470587806

ISBN-13: 9780470587805

Pub. Date: 05/01/2012

Publisher: Wiley

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most

Overview

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Product Details

ISBN-13:
9780470587805
Publisher:
Wiley
Publication date:
05/01/2012
Pages:
720
Sales rank:
146,438
Product dimensions:
8.90(w) x 11.00(h) x 1.80(d)

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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

Garde Manger 3.7 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago