Garde Manger

Author: The Culinary Institute of America
Edition: 4
Publisher: Wiley
Binding: Hardcover
ISBN: 0470587806
Price:
You Save: 57%

Garde Manger: The Art and Craft of the Cold Kitchen

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.Garde Manger review. 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 cooksRead full reviews of Modern Garde Manger: A Global Perspective.

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ACFrsquo;s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chefrsquo;s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces,

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"Modern Garde Manger: A Global Perspective (2nd Edition), ISBN-13: 9781111307615, ISBN-10: 111130761X by Robert B Garlough, Angus Campb. "

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"Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:* Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.* Lavish color photographs in a 16-page full-color insert.* Exciting salads and vegetarian pates and terrines.File Size: 7136 KBPrint Length: 285 pagesPublisher: Wiley; 5th edition (November 30, 1972) Sold by: Amazon Digital Services, Inc.Language: EnglishASIN: B0014EDM8S"

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Garde Manger

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Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culina

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Garde Manger Reviews

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.

Recipe Excerpts from Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America

Fall Panzanella Salad
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Hot and Crunchy Chicken Cones
(Click for recipe)

Seafood Sausage
(Click for recipe)