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Garde Manger : The Art and Craft of the Cold Kitchen by The Culinary Institute of America (CIA) (2012, Hardcover)
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About this product
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100470587806
ISBN-139780470587805
eBay Product ID (ePID)111153136
Product Key Features
Number of Pages720 Pages
LanguageEnglish
Publication NameGarde Manger : the Art and Craft of the Cold Kitchen
SubjectMethods / Quantity, Methods / General, Courses & Dishes / General
Publication Year2012
TypeTextbook
AuthorThe Culinary Institute of America (Cia)
Subject AreaCooking
FormatHardcover
Dimensions
Item Height1.7 in
Item Weight89.8 Oz
Item Length11.1 in
Item Width8.8 in
Additional Product Features
Edition Number4
Intended AudienceCollege Audience
LCCN2011-021015
Dewey Edition22
IllustratedYes
Dewey Decimal641.7/9
Table Of ContentPreface xii 1 The professional garde manger 1 2 Cold sauces and cold soups 15 3 Salads 85 4 Sandwiches 159 5 Cured and smoked foods 201 6 Sausage 251 7 Terrines, p'tés, galantines, and roulades 299 8 Cheese 365 9 Appetizers and hors d'oeuvre 443 10 Condiments, crackers, and pickles 573 11 Buffet presentation 611 12 Basic recipes 637 Glossary 667 Bibliography and recommended reading 680 Resources 684 Recipe index 685 Subject index 700
SynopsisThe leading guide to the professional kitchens cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the markets leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999., 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 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 sautéing 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, p'tes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation., 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 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 saut ing 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, p tes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation., 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.
LC Classification NumberTX830.G37 2012
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Ratings and reviews
Most relevant reviews
- 12 Jan, 2019
garde manager
Excellent Publication! This book was required for one of my culinary arts courses. Would recommend for anyone who wants to learn more about food preparation.Verified purchase: YesCondition: New
- 21 Jul, 2020
Book is great
Got it for my wife, she loves itVerified purchase: YesCondition: Pre-owned
- 02 Sep, 2020
excelente conditions
the book is great conditionsVerified purchase: YesCondition: Pre-owned
- 01 Sep, 2021
Culinary school
Thank you alots my son need it for college.Verified purchase: YesCondition: Pre-owned
