The Professional Chef's Art of Garde Manger

The Professional Chef's Art of Garde Manger

by Frederic H. Sonnenschmodt, John F. Nicolas
     
 

To achieve the artistry, creativity, and cooking sensitivity necessary to build memorable buffets, a la carte appetizers and salads, culinarians have, turned to The Professional Chef's Art of Garde Manger for many years. Now reflecting the dynamic changes occurring in the culinary world, the new Fifth Edition of The Professional Chef's Art of Garde Manger is more… See more details below

Overview

To achieve the artistry, creativity, and cooking sensitivity necessary to build memorable buffets, a la carte appetizers and salads, culinarians have, turned to The Professional Chef's Art of Garde Manger for many years. Now reflecting the dynamic changes occurring in the culinary world, the new Fifth Edition of The Professional Chef's Art of Garde Manger is more valuable than ever in helping you build and perfect garde manger skills. Numerous new color and black-and-white photographs illustrate practical buffets and competition fare. The exciting new Fifth Edition of the unique classic guide to cold and hot food preparation updates the role of the garde manger chef to reflect the growing trend toward healthy eating. You'll find many exciting, new salads - try the turkey salads with strawberries - and even vegetarian pates and terrines that look good and taste good, in addition to the traditional fare, for a total of nearly 200 recipes. You'll also find interesting uses of recently "discovered" ingredients in dishes such as smoked catfish on lentil salad, cheese balls from goat cheese, and an updated healthy and nutritional forcemeat; low in cholesterol yet maintaining good flavor. But while many things have changed, the garde manger's basic emphasis and recognition of culinary principles have remained untouched. In the Fifth Edition you'll find step-by-step coverage of the fundamentals of emulsion, roasting, poaching, sauteing, and baking, as well as tested techniques for carving fruits and vegetables, creating sculptures and centerpieces from ice or tallow, making sausages, and smoking fish. With The Professional Chef's Art of Garde Manger, Fifth Edition, you'll perfect your understanding and use of essential ingredients, food decoration, cold sauces, cold food presentation for practical culinary displays, nonedible displays, and nutritional cold foods for a la carte service and buffets. On the more practical side of buffet management, this will keep you abre

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Product Details

ISBN-13:
9780442282318
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
06/28/1988
Edition description:
4th ed
Pages:
144

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