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Garde Manger The Art and Craft of the Cold Kitchen

ISBN-10: 0470055901
ISBN-13: 9780470055908
Edition: 3rd 2008
List price: $70.00 Buy it from $13.99
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Description: Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most  More...

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Book details

List price: $70.00
Edition: 3rd
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/3/2008
Binding: Hardcover
Pages: 688
Size: 8.75" wide x 11.00" long x 1.25" tall
Weight: 4.994

Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like brining, micro greens, tapas menus, and "action" buffet stations has been developed to meet the needs of faculty and students and to reflect the most current industry trends. A knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. With 540 recipes and 360 full-color photographs, this comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvres; condiments, crackers, and pickles; and buffet development and presentation.

Acknowledgements
Preface
The Professional Garde Manger
Cold Sauces and Cold Soups
Salads
Sandwiches
Cured and Smoked Foods
Sausage
Terrines, P??ta??s, Galantines, and Roulades
Cheese
Appetizers and Hors d'Oeuvre
Condiments, Crackers, and Pickles
Buffet Presentation
Basic Recipes
Glossary
Bibliography and Recommended Reading
Recipe
Index
Subject
Index

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