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Garde Manger
The Art and Craft of the Cold Kitchen
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Format: Hardback
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Ideal for culinary students, professional chefs, and serious food enthusiasts seeking thorough knowledge and practical expertise in garde manger and cold kitchen arts.
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See moreThe leading guide to the professional kitchen's cold food station, now fully revised and updated 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.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated
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 flavour profiles being used in the field today.
New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. The fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition.
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 sautรฉing meats, fish, poultry, vegetables, and legumes.
This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pรขtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
Book Details
INFORMATION
ISBN: 9780470587805
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 26 April 2012
Country: United States
Imprint: John Wiley & Sons Inc
Edition: 4th edition
Audience: Tertiary education, Professional and scholarly
DIMENSIONS
Spine width: 43.0mm
Width: 224.0mm
Height: 282.0mm
Weight: 2540g
Pages: 720
About the Author
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Also by The Culinary Institute of America (CIA)
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