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Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.
Publication details: Hoboken, N.J. : John Wiley & Sons, ©2012.Edition: 4th edDescription: xiii, 706 pages : color illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 9780470587805
- 0470587806
- REF TX 830 .G37 2012
Contents:
Summary: 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 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. --from publisher description.
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Reference Books
|
American University in Dubai | American University in Dubai | Reference | Reference Books | REF TX 830 .G37 2012 (Browse shelf(Opens below)) | Not for loan | 5168757 |
Browsing American University in Dubai shelves, Shelving location: Reference Books Close shelf browser (Hides shelf browser)
| REF TX 349 .O94 2007 The Oxford companion to American food and drink / | REF TX 749 .K56 2000 The world encyclopedia of meat, game, and poultry / | REF TX 820 .P738 2011 The professional chef / | REF TX 830 .G37 2012 Garde manger : the art and craft of the cold kitchen / | REF T 15 .E53 1990 An Encyclopaedia of the history of technology / | REF T 324 .R66 1982 Dictionary of trade name origins / | REF T 56 .M39 2001 Maynard's industrial engineering handbook / |
Includes bibliographical references (pages 680-684) and indexes.
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
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 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. --from publisher description.
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