Garde manger
Subtitle: the art and craft of the cold kitchen
By: the Culinary Institute of America
Edition: 4th ed.
Publisher: John Wiley & Sons
Published: 2012
Place of publication: Hoboken, N.J
Language: eng
Format: Hardcover
Number of pages: 720
ISBN-13: 9780470587805
Subjects: Cold dishes (Cooking); Quantity cooking
Description: 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.
Notes: Includes bibliographical references and index.
Table of contents: title: The professional garde manger; title: Cold sauces and cold soups; title: Salads; title: Sandwiches; title: Cured and smoked foods; title: Sausage; title: Terrines, patés, galantines, and roulades; title: Cheese; title: Appetizers and hors d'oeuvre; title: Condiments, crackers, and pickles; title: Buffet presentation; title: Basic recipes; title: Glossary.