Overview

Professional Garde Manger presents working chefs with a comprehensive and visual coverage of everything they need to know to master the cold kitchen.  This new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef.  Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field.

Full Product Details

Author:   Lou Sackett (The Restaurant School, Philadelphia, PA; Dauphin County Technical School, Harrisburg, PA) ,  Jaclyn Pestka (The School of Culinary Arts, York, PA; Channels Food Rescue, PA) ,  Wayne Gisslen (Long Lake, MN)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 21.30cm , Height: 1.30cm , Length: 27.70cm
Weight:   0.408kg
ISBN:  

9780470284735

ISBN 10:   0470284730
Pages:   176
Publication Date:   18 May 2010
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.

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Author Information

Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.

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