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

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

by David Paul Larousse
     
 

ISBN-10: 0471106038

ISBN-13: 9780471106036

Pub. Date: 04/28/1996

Publisher: Wiley

The Professional Garde Manger Garde manger—the art of preparing, presenting, and decorating cold food for buffets and banquets—is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d’oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde

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Overview

The Professional Garde Manger Garde manger—the art of preparing, presenting, and decorating cold food for buffets and banquets—is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d’oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger’s creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. Creative artistry is essential to great garde manger work, with food and table ornamentation as important as the food itself. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough pièce montées, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger department, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence. The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well.

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Product Details

ISBN-13:
9780471106036
Publisher:
Wiley
Publication date:
04/28/1996
Pages:
440
Sales rank:
1,429,416
Product dimensions:
8.30(w) x 10.20(h) x 1.10(d)

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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