Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

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9780470179963: Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
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This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef.  Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field.

  • Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms.
  • Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided.
  • Sidebars throughout the text present special topics, including The History of... and The Science of... boxes, which add interesting insight and detail
  • Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes
  • More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available
  • Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built
  • Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!

Tips and Recipes from Professional Garde Manger


Characteristics of Hors d’Oeuvres

Understanding Cold Soups

Recipe for Asparagus Bundle Tourangelle

From the Back Cover:

MASTER THE ART OF THE COLD KITCHEN

Millions of chefs have learned the fundamentals of cooking and baking like a professional from Professional Cooking and Professional Baking. Now, Lou Sackett, Jaclyn Pestka, and consulting author Wayne Gisslen bring those same hallmark features to understanding the art of garde manger.

This comprehensive and beautifully designed book builds on basic skills to present students and professional chefs with the advanced concepts and skills necessary to master garde manger work. Visually stunning and lavishly illustrated, the book includes step-by-step techniques, procedures, and finished dishes for more than 375 recipes and 400 variations. A variety of visuals totaling more than 700, and including more than 500 photographs, new and unique plating blueprints, and hundreds of line drawings, bring to life the methods, skills, and artistry at the core of garde manger work.

Professional Garde Manger is organized in a logical progression from basic preparations, such as sauces, salads, and sandwiches, to more complex ones, such as charcuterie work, mousselines, and chaud-froid. Within each chapter, practical theory is presented first, followed by information on ingredients, basic procedures, and, finally, recipes.

The demands of the garde manger's craft require knowledge and skills drawn from all culinary disciplines. Professional Garde Manger, the most comprehensive treatment of the cold kitchen available, thoroughly prepares culinary students, cooks, and chefs for the specialized work of the garde manger chef—presenting high-quality cold foods for a variety of purposes and settings.

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9780470486634: Professional Garde Manger [With Study Guide]

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ISBN 10:  0470486635 ISBN 13:  9780470486634
Publisher: JOHN WILEY & SONS INC, 2010
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Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Condition: New. 1. Auflage. Language: English. Brand new Book. This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field. * Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms. * Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. * Sidebars throughout the text present special topics, including The History of.and The Science of.boxes, which add interesting insight and detail * Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes * More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available * Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built * Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!. Seller Inventory # AAS9780470179963

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Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Condition: New. 1. Auflage. Language: English. Brand new Book. This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field. * Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms. * Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. * Sidebars throughout the text present special topics, including The History of.and The Science of.boxes, which add interesting insight and detail * Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes * More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available * Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built * Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!. Seller Inventory # AAS9780470179963

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Book Description John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Condition: New. 1. Auflage. Language: English. Brand new Book. This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field. * Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms. * Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. * Sidebars throughout the text present special topics, including The History of.and The Science of.boxes, which add interesting insight and detail * Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes * More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available * Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built * Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!. Seller Inventory # BZV9780470179963

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