Modern Garde Manger: A Global Perspective / Edition 2

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The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.
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Editorial Reviews

From the Publisher

"The recipes include both classics that still work and items that would be unsurprising on a fine dining restaurant menu in a major city. The consideration of international recipes and chef profiles also adds to the currency of the book- we live in a global culinary world."Jonathan Deutsch, Kingsborough Community College, CUNY
From the Publisher
reviewer comments to come
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Product Details

  • ISBN-13: 9781111307615
  • Publisher: Cengage Learning
  • Publication date: 2/17/2011
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 832
  • Sales rank: 763,327
  • Product dimensions: 8.80 (w) x 11.00 (h) x 1.60 (d)

Meet the Author

Robert Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a partner of My Chef, Inc., located in Naperville, Illinois, and the author of MODERN FOOD SERVICE PURCHASING. He holds a Masters Degree and has received many culinary awards, including the prestigious CHRIE Chef Herman Breithaupt Award and the ACF National Educator of the Year. Mr. Garlough is an active member of national and international culinary associations and the author of the new culinary text, MODERN FOOD SERVICE PURCHASING.

Angus Campbell is a Chef-Instructor at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He also has a PBS affiliated television series entitled Cooking with Angus. Mr. Campbell is a City and Guilds Master Craftsman.

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Table of Contents

Dedication. About the Authors. Foreword. Preface. Acknowledgements. Part I: FOUNDATIONS IN GARDE MANGER. 1. Introduction to Garde Manger. 2. Measurements and Equipment. 3. Modern Techniques in Kitchen Chemistry. 4. The Garde Manger's Pantry. 5. Cold Sauces, Dips, Soups, and Beverages. 6. Pasta, Dumplings, and Dough Accompaniments. Part II: PREPARATION SKILLS OF THE GARDE MANGER. 7. Appetizers. 8. Salads and Dressings. 9. Sandwiches. 10. Raw Proteins. Part III: FABRICATION SKILLS OF THE GARDE MANGER. 11. Fish and Shellfish. 12. Poultry and Game Birds. 13. Meats. 14. Specialty Meats. 15. Game Meats. 16. Curing, Smoking, Barbecue and Salumi. Part IV: DISPLAYED ARTS OF THE GARDE MANGER. 17. Pates, Terrines, and Mousselines. 18. Cheese Preparation and Presentation. 19. Food Sculpting, Carving, and Modeling. 20. Food Decoration, Platter and Buffet Presentation. Appendix A: Weights and Measurements. Appendix B: Canned Goods. Glossary. References. Recipe Index. Subject Index.
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