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Garde Manger By The Culinary Institute of America (CIA)

Garde Manger

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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.
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Garde Manger Summary


Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America (CIA)

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. 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 sauteing 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, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

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About The Culinary Institute of America (CIA)


Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Table of Contents


Preface. Chapter 1. The Professional Garde Manger. Chapter 2. Cold Sauces and Cold Soups. Chapter 3. Salads. Chapter 4. Sandwiches. Chapter 5. Cured and Smoked Foods. Chapter 6. Sausage. Chapter 7. Terrines, Pates, Galantines, and Roulades. Chapter 8. Cheese. Chapter 9. Appetizers and Hors d oeuvre. Chapter 10. Condiments, Crackers, and Pickles. Chapter 11. Buffer Presentation. Chapter 12. Basic Recipes. Glossary. Bibliography and Recommended Reading. Recipe Index. Subject Index.

Additional information

GOR010431348
Garde Manger: The Art and Craft of the Cold Kitchen by The Culinary Institute of America (CIA)
The Culinary Institute of America (CIA)
Used - Like New
Hardback
John Wiley & Sons Inc
2012-04-13
720
0470587806
9780470587805
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
The book has been read, but looks new. The book cover has no visible wear, and the dust jacket is included if applicable. No missing or damaged pages, no tears, possible very minimal creasing, no underlining or highlighting of text, and no writing in the margins.