Modern Garde Manger

Robert Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a partner of My Chef, Inc., located in Naperville, Illinois, and the author of MODERN FOOD SERVICE PURCHASING. He holds a Masters Degree and has received many culinary awards, including the prestigious CHRIE Chef Herman Breithaupt Award and the ACF National Educator of the Year. Mr. Garlough is an active member of national and international culinary associations and the author of the new culinary text, MODERN FOOD SERVICE PURCHASING. Angus Campbell is a Chef-Instructor at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He also has a PBS affiliated television series entitled Cooking with Angus. Mr. Campbell is a City and Guilds Master Craftsman.

Dedication.
About the Authors.
Foreword.
Preface.
Acknowledgements.
Part I: FOUNDATIONS IN GARDE MANGER.
1. Introduction to Garde Manger.
2. Measurements and Equipment.
3. Modern Techniques in Kitchen Chemistry.
4. The Garde Manger's Pantry.
5. Cold Sauces, Dips, Soups, and Beverages.
6. Pasta, Dumplings, and Dough Accompaniments.
Part II: PREPARATION SKILLS OF THE GARDE MANGER.
7. Appetizers.
8. Salads and Dressings.
9. Sandwiches.
10. Raw Proteins.
Part III: FABRICATION SKILLS OF THE GARDE MANGER.
11. Fish and Shellfish.
12. Poultry and Game Birds.
13. Meats.
14. Specialty Meats.
15. Game Meats.
16. Curing, Smoking, Barbecue and Salumi.
Part IV: DISPLAYED ARTS OF THE GARDE MANGER.
17. Pates, Terrines, and Mousselines.
18. Cheese Preparation and Presentation.
19. Food Sculpting, Carving, and Modeling.
20. Food Decoration, Platter and Buffet Presentation.
Appendix A: Weights and Measurements.
Appendix B: Canned Goods.
Glossary.
References.
Recipe Index.
Subject Index.