Overview

Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with 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 375 recipes and 400 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. This much-awaited text provides a complete look at this specialized area in culinary arts.

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9780470179963

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We don't know how much attention is paid to the cold food aspect of your restaurant's operation. But we're betting you'd find a hundred things about it you could do better merely by skimming through Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation (Wiley, $85). <p>Authors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus.<p>These three topics are covered extensively in this impressively comprehensive book. There's plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and ther

We don't know how much attention is paid to the cold food aspect of your restaurant's operation. But we're betting you'd find a hundred things about it you could do better merely by skimming through Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation (Wiley, $85). Authors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus. These three topics are covered extensively in this impressively comprehensive book. There's plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and there's one just for mousselines. But don't worry. While the term garde manger may conjure up visions of stilted 1970s continental cuisine, this book's contents are right in step with the culinary times. There are 375 recipes in all. But the greater value may come from the book's serious tone. The textbook-like approach lets whoever holds the position in your kitchen know that their work is indeed important and can be done much better than it's being done now. Garde manger work will never be sexy. But this book gives you an easy way to upgrade the quality of the food that comes out of the cold food station in your kitchen. These days, that can mean a lot. (Restaurant-Hospitality.com)

We don't know how much attention is paid to the cold food aspect of your restaurant's operation. But we're betting you'd find a hundred things about it you could do better merely by skimming through Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation (Wiley, $85). <p> Authors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus. <p> These three topics are covered extensively in this impressively comprehensive book. There's plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and

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. Wayne Gisslen (Consulting Author) is the author of the best-selling series of culinary books that includes Professional Cooking, Professional Baking, Advanced Professional Cooking, and Essentials of Professional Cooking, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts.

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