Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation / Edition 1

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Overview

Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.

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Editorial Reviews

From the Publisher
We don’t know how much attention is paid to the cold food aspect of your restaurant’s operation. But we’re betting you’d find a hundred things about it you could do better merely by skimming through Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation (Wiley, $85).

Authors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus.

These three topics are covered extensively in this impressively comprehensive book. There's plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and there's one just for mousselines. But don't worry. While the term garde manger may conjure up visions of stilted 1970s continental cuisine, this book's contents are right in step with the culinary times.

There are 375 recipes in all. But the greater value may come from the book's serious tone. The textbook-like approach lets whoever holds the position in your kitchen know that their work is indeed important and can be done much better than it's being done now.

Garde manger work will never be sexy. But this book gives you an easy way to upgrade the quality of the food that comes out of the cold food station in your kitchen. These days, that can mean a lot. (Restaurant-Hospitality.com)

 

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Product Details

  • ISBN-13: 9780470179963
  • Publisher: Wiley
  • Publication date: 3/15/2010
  • Edition number: 1
  • Pages: 816
  • Sales rank: 288,930
  • Product dimensions: 8.80 (w) x 10.90 (h) x 1.50 (d)

Meet the Author

Lou Sachett is a food writer and culinary educator who haswritten for both local and national culinary publications. Havingtaught previously at The Restaurant School in Philadelphia, shecurrently teaches at Dauphin County Technical School in Harrisburg,Pennsylvania.

Jaclyn Pestka is a regionally acclaimed restaurant chefwith a specialty in world cuisines. Her tenure as chef instructorat The School of Culinary Arts in York, Pennsylvania led to herwork in garde manger and expertise in charcuterie. She is nowexecutive chef of Channels Food Rescue in Central Pennsylvania.

Wayne Gisslen (Consulting Author) is the author of thebestselling series of culinary books that includesProfessional Cooking, Professional Baking, AdvancedProfessional Cooking, and Essentials of ProfessionalCooking, all published by Wiley. A graduate of the CulinaryInstitute of America, he has written and worked extensively in thefield of culinary arts.

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Table of Contents

Ch. 1 The Garde Manger Profession

Ch. 2 Sauces and Dressings

Ch. 3 Simple Salads and Tossed Salads

Ch. 4 Cold Vegetables and Fruits

Ch. 5 Complex Salads

Ch. 6 Cold Seafood

Ch. 7 Cold Meats

Ch. 8 Cold Soups

Ch. 9 Garde Manger Sandwiches

Ch. 10 Cold Hors d Oeuvres

Ch. 11 Cured and Smoked Foods

Ch. 12 Sausages

Ch. 13 Pates, Terrines, and Charcuterie Specialties

Ch. 14 Cheese and Other Cultured Dairy Products

Ch. 15 Mousselines

Ch. 16 Aspic and Chaud-Froid

Ch. 17 Condiments, Embellishments, and Dicor

Ch. 18 Buffets and Food Bars Appendix

Basic Preparations

Bibliography

Glossary

Subject Index

Recipe Index

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