Overview

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, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Full Product Details

Author:   CIA
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   4th Edition
Dimensions:   Width: 20.60cm , Height: 0.40cm , Length: 23.80cm
Weight:   0.112kg
ISBN:  

9781118173633

ISBN 10:   1118173635
Pages:   48
Publication Date:   04 August 2014
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Chapter 1: The Professional Garde Manger 5 Chapter 2: Cold Sauces and Cold Soups 8 Chapter 3: Salads 12 Chapter 4: Sandwiches 16 Chapter 5: Cured and Smoked Foods 19 Chapter 6: Sausage 23 Chapter 7: Terrines, Pates, Galantines, and Roulades 27 Chapter 8: Cheese 31 Chapter 9: Appetizers and hors d’oeuvre 35 Chapter 10: Condiments, Crackers, and Pickles 40 Chapter 11: Buffet Presentation 43

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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.

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