Professional Chef's Art of Garde Manger / Edition 5

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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.

Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. This new edition, updated to reflect the growing importance of nutrition, presents nearly 200 recipes to help readers develop their talents in the art called garde manger. 16-page color insert; photos and drawings throughout.

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Product Details

  • ISBN-13: 9780471284895
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 8/28/1992
  • Edition description: REV
  • Edition number: 5
  • Pages: 304
  • Product dimensions: 7.58 (w) x 9.49 (h) x 0.89 (d)

Meet the Author

About the Authors Frederic H. Sonnenschmidt, a certified master chef, is Culinary Dean at The Culinary Institute of America. A member of the 1976 United States National Culinary Team at the Food Olympics in Frankfurt, Frederic Sonnenschmidt has won two gold medals and has been the recipient of 20 first prizes in various culinary competitions. In addition, he held the 1973 Escoffier Chair for Culinary Excellence, and was Team Captain of the New York Culinary team at the Food Olympics in 1984 and 1988. John F. Nicolas, a cum laude graduate of the Hotel School of Paris, is currently a consultant to the hospitality industry.
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Table of Contents





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.



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