Professional Garde Manger

A Comprehensive Guide to Cold Food Preparation
1. Auflage 2010
ISBN: 978-0-470-17996-3
Verlag: Wiley

Buch, Englisch, 816 Seiten, mit 1 CD-ROM, Format (B × H): 227 mm x 282 mm, Gewicht: 2097 g

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.

Autoren/Hrsg.

Sackett, Lou

Gisslen, Wayne

Pestka, Jaclyn

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Sonstige Technologien

Inhaltsverzeichnis

Preface

Acknowledgements

How to Use This Book

Table of Contents

Recipe Table of Contents

Chapter 1: The Garde Manger Profession

Chapter 2: Sauces and Dressings

Chapter 3: Simple Salads and Tossed Salads

Chapter 4: Cold Vegetables and Fruits

Chapter 5: Complex Salads

Chapter 6: Cold Seafood

Chapter 7: Cold Meats

Chapter 8: Cold Soups

Chapter 9: Garde Manger Sandwiches

Chapter 10: Cold Hors d'Oeuvres

Chapter 11: Cured and Smoked Foods

Chapter 12: Sausages

Chapter 13: Pâtés, Terrines, and Charcuterie Specialties

Chapter 14: Cheese and Other Cultured Dairy Products

Chapter 15: Mousselines

Chapter 16: Aspic and Chaud-Froid

Chapter 17: Condiments, Embellishments, and Décor

Chapter 18: Buffets and Food Bars

Appendix: Basic Preparations

Bibliography

Glossary

Subject Index

Recipe Index

Über Autor(innen)

Lou Sachett 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 bestselling 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.