Professional Garde Manger: A Guide to the Art of the Buffet / Edition 1

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Overview

The Professional Garde Manger Garde manger—the art ofpreparing, presenting, and decorating cold food for buffets andbanquets—is one of the most demanding, artistic, and excitingspecialties in the culinary arena. Luscious cold soups, amazinghors d’oeuvres, sumptuous salads, tantalizing timbales, andsavory pastries are only a few of the garde manger’screations, which also include dazzling centerpieces, interestingtable arrangements, and a host of other details that turn anordinary meal into an extraordinary event. Drawing on more than twodecades of experience, David Paul Larousse has put together afascinating and practical guide to this imaginative culinary craft.His collection of 600 spectacular recipes spans the globe, gleaningthe tastiest and most visually tempting treats from all over theworld. Larousse provides historical background to many of his gardemanger selections, which range from classic delicacies found onlyon exclusive buffets, to the latest cuisine moderne innovations.Creative artistry is essential to great garde manger work, withfood and table ornamentation as important as the food itself. Thechapter on centerpieces provides detailed instructions for creatingexquisite ice sculptures, captivating still-life arrangements,alluring tallow and salt dough pièce montées, andmany more decorative masterpieces. Thirty-two full-page colorphotographs set the standard for elegance in finished presentation.Innovative and experienced garde manger chefs are in growing demandas buffets and banquets become increasingly popular. The gardemanger department, which also reapplies food items prepared forother dishes, reduces waste while maintaining a level of culinaryexcellence. The Professional Garde Manger is a uniquelycomprehensive book that explores this fascinating, inventive, andimportant aspect of the culinary world. It provides cookingprofessionals with the background needed to build their repertoire,develop their style, and keep this exciting culinary craft aliveand well.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Spring is the time to plan for fall preserving, so Reader's Digest's May publication of Sensational Preserves is right on target. Over 250 recipes by British cookbook writer Hilaire Walden include such standards as Strawberry Jam and Ginger and Peach Chutney, along with pickles (Indian Pickled Onions), beverages (Tangerine Ratafia, with gin or vodka) and dishes to use them in (Pheasant and Elderberry Casserole). The clear text is further illuminated by David Gill's tempting color photos. (Putnam, dist., $24.95 144p ISBN 0-89577-840-8) Seattle cookbook writer Bharti Kirchner (The Bold Vegetarian) introduces 50 variations on a familiar theme in Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food, a May title from HarperPerennial. Inventiveness rules in these meatless concoctions, made from grains, beans, vegetables, nuts, seeds, tofu and soy. ($12 paper 144p ISBN 0-06-095115-X)
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Product Details

  • ISBN-13: 9780471106036
  • Publisher: Wiley
  • Publication date: 4/28/1996
  • Edition number: 1
  • Pages: 440
  • Product dimensions: 8.30 (w) x 10.20 (h) x 1.10 (d)

Meet the Author

DAVID PAUL LAROUSSE is an accomplished culinary professional,author, educator, and lecturer on foodservice and related topics.He has served as Chef-Instructor at City College of San Franciscoand Johnson & Wales University, and he frequently hostshands-on workshops and demonstrations at universities and culinaryinstitutes across the nation. A prolific contributor to bothprofessional and popular magazines and newspapers, Chef Larousse isthe author of six books, including The Sauce Bible and The Horsd'Oeuvre Bible, also from Wiley.

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Table of Contents

Cold Sauces and Marinades.

Cold Soups.

Canapes.

Savory Pastries.

Salads and Vegetables.

Aspic, Chaud-Froid, and Timbales.

Cheese and Eggs.

Finfish and Shellfish.

Charcuterie and Smoking.

Pates and Terrines.

Centerpieces.

Glossary.

Appendices.

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