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    Garde Manger: The Art and Craft of the Cold Kitchen (Hardback) By (author) The Culinary Institute of America (CIA)

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    DescriptionThe 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 flavor 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. And 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 sauteing 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, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.


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  • Full bibliographic data for Garde Manger

    Title
    Garde Manger
    Subtitle
    The Art and Craft of the Cold Kitchen
    Authors and contributors
    By (author) The Culinary Institute of America (CIA)
    Physical properties
    Format: Hardback
    Number of pages: 720
    Width: 221 mm
    Height: 281 mm
    Thickness: 44 mm
    Weight: 2,558 g
    Language
    English
    ISBN
    ISBN 13: 9780470587805
    ISBN 10: 0470587806
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.6
    B&T Modifier: Region of Publication: 01
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    BIC subject category V2: TTVC
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    B&T Modifier: Academic Level: 03
    LC subject heading:
    B&T Approval Code: A97406000
    BISAC V2.8: CKB023000
    DC22: 641.7/9
    LC subject heading:
    DC22: 641.79
    LC subject heading:
    B&T Approval Code: A97406046
    DC23: 641.79
    LC classification: TX830 .G37 2012
    Edition
    4, Revised
    Edition statement
    4th Revised edition
    Publisher
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Ltd
    Publication date
    01 May 2012
    Publication City/Country
    Chichester
    Back cover copy
    From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls the best culinary school in the world, this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.
    Table of contents
    Preface. Chapter 1. The Professional Garde Manger. Chapter 2. Cold Sauces and Cold Soups. Chapter 3. Salads. Chapter 4. Sandwiches. Chapter 5. Cured and Smoked Foods. Chapter 6. Sausage. Chapter 7. Terrines, Pates, Galantines, and Roulades. Chapter 8. Cheese. Chapter 9. Appetizers and Hors d'oeuvre. Chapter 10. Condiments, Crackers, and Pickles. Chapter 11. Buffer Presentation. Chapter 12. Basic Recipes. Glossary. Bibliography and Recommended Reading. Recipe Index. Subject Index.