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Garde Manger: The Art and Craft of the Cold Kitchen / Edition 2
     

Garde Manger: The Art and Craft of the Cold Kitchen / Edition 2

3.7 6
by The Culinary Institute of America (CIA)
 

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ISBN-10: 0471468495

ISBN-13: 9780471468493

Pub. Date: 05/31/2004

Publisher: Wiley

With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers—all the hot and cold

Overview

With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers—all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.

Product Details

ISBN-13:
9780471468493
Publisher:
Wiley
Publication date:
05/31/2004
Edition description:
REV
Pages:
592
Product dimensions:
8.74(w) x 11.20(h) x 1.26(d)

Table of Contents

Preface.

One: The Professional Garde Manger.

Two: Cold Sauces and Cold Soups.

Three: Salads.

Four: Sandwiches.

Five: Cured and Smoked Foods.

Six: Sausage.

Seven: Terrines, Pâtés, Galantines, and Roulades.

Eight: Cheese.

Nine: Appetizers and Hors d'Oeuvre.

Ten: Condiments, Crackers, and Pickles.

Eleven: The Modern Buffet.

Twelve: Basic Recipes.

Glossary.

Bibliography and Recommended Reading.

Recipe Index.

Index.

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Garde Manger 3.7 out of 5 based on 0 ratings. 6 reviews.
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