Garde Manger: The Cold Kitchen / Edition 1

Garde Manger: The Cold Kitchen / Edition 1

by Curtiss Scott Hemm
ISBN-10:
0131700588
ISBN-13:
9780131700581
Pub. Date:
07/24/2009
Publisher:
Pearson
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Overview

Garde Manger: The Cold Kitchen / Edition 1

This book was developed to increase the student’s understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes—from cold sauces to plated appetizers to hors d’oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.

Product Details

ISBN-13: 9780131700581
Publisher: Pearson
Publication date: 07/24/2009
Series: Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description: 1ST
Pages: 336
Product dimensions: 8.90(w) x 10.80(h) x 0.40(d)

Table of Contents

Table of Contents

1. Introduction to Garde Manger

2. Mise en Place: Essential Techniques of The Garde Manger

3. Sauces, Salad Dressings, and Condiments

4. Salads

5. Sandwiches

6. Smoking, Curing, and Preserving

7. Sausages

8. Contemporary Charcuterie

9. Amuse-Bouche, Plated Appetizers & Hors d’Oeuvres

10. Cheeses

11. The Global Garde Manger

12. Principles of Plate and Platter Presentation

13. Buffets: Design, Production and Presentation

14. Food Art: Food Decoration and Garnishing

15. The Sculpted Centerpiece: Fruits, Vegetables, Ice, Tallow, and Salt Dough

APPENDIX

BIBLIOGRAPHY & SUGGESTED READINGS

PRODUCT & EQUIPMENT RESOURCE

PROFESSIONAL ORGANIZATIONS

STANDARD MEASUREMENT AND CONVERSION CHARTS

GLOSSARY

SUBJECT INDEX

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