The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.
|Edition description:||Older Edition|
|Product dimensions:||8.80(w) x 11.10(h) x 1.60(d)|
Table of Contents
Dedication. About the Authors. Foreword. Preface. Acknowledgements. Part I: FOUNDATIONS IN GARDE MANGER. 1. Introduction to Garde Manger. 2. Measurements and Equipment. 3. Modern Techniques in Kitchen Chemistry. 4. The Garde Manger's Pantry. 5. Cold Sauces, Dips, Soups, and Beverages. 6. Pasta, Dumplings, and Dough Accompaniments. Part II: PREPARATION SKILLS OF THE GARDE MANGER. 7. Appetizers. 8. Salads and Dressings. 9. Sandwiches. 10. Raw Proteins. Part III: FABRICATION SKILLS OF THE GARDE MANGER. 11. Fish and Shellfish. 12. Poultry and Game Birds. 13. Meats. 14. Specialty Meats. 15. Game Meats. 16. Curing, Smoking, Barbecue and Salumi. Part IV: DISPLAYED ARTS OF THE GARDE MANGER. 17. Pates, Terrines, and Mousselines. 18. Cheese Preparation and Presentation. 19. Food Sculpting, Carving, and Modeling. 20. Food Decoration, Platter and Buffet Presentation. Appendix A: Weights and Measurements. Appendix B: Canned Goods. Glossary. References. Recipe Index. Subject Index.