This specific ISBN edition is currently not available.View all copies of this ISBN edition:
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.
Tips and Recipes from Professional Garde Manger
Characteristics of Hors d’Oeuvres
Understanding Cold Soups
Recipe for Asparagus Bundle Tourangelle
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.
"About this title" may belong to another edition of this title.
Book Description Wiley. Hardcover. Condition: New. New, unread, and unused. Seller Inventory # HORS-1343-1038
Book Description Condition: Brand New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!. Seller Inventory # AIND-13777
Book Description Condition: New. New. US edition. Perfect condition. Customer satisfaction our priority. Seller Inventory # ABE-FEB-45882
Book Description Condition: Brand New. New. US edition. Customer Satisfaction guaranteed!!. Seller Inventory # SHUB45882
Book Description John Wiley and Sons Ltd, United Kingdom, 2010. CD-ROM. Condition: New. 1. Auflage. Language: English . Brand New. 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 # AAH9780470179963
Book Description John Wiley and#38; Sons, 2010. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # FW-9780470179963
Book Description Wiley 2010-02-25, Hoboken, N.J. :|Chichester, 2010. hardback. Condition: New. Seller Inventory # 9780470179963
Book Description Condition: Brand New. New, US edition. Excellent Customer Service. Seller Inventory # ABEUSA-45882
Book Description Condition: New. Brand New Original US Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship fro the US or other locations in India depending on your location and availability. Seller Inventory # AUSBNEW-13777
Book Description Wiley, 2010. Hardcover. Condition: New. Seller Inventory # DADAX0470179961