Garde Manger

Garde Manger by The Culinary Institute Of America

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take--and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

SKU	Non disponible
ISBN 13	9780470055908
ISBN 10	0470055901
Titre	Garde Manger
Auteur	The Culinary Institute Of America
État	Non disponible
Type de reliure	Hardback
Éditeur	John Wiley and Sons Ltd
Année de publication	2008-01-11
Nombre de pages	688
Note de couverture	La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note	Non disponible