Professional Garde Manger, Study Guide
John Wiley & Sons Inc (Verlag)
978-0-470-28473-5 (ISBN)
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Professional Garde Manger presents working chefs with a comprehensive and visual coverage of everything they need to know to master the cold kitchen. This 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. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field.
Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.
To The Student v
The Garde Manger Professsion 1 Sauces and Dressings 11
Simple Salads and Tossed Salads 19
Cold Vegetables and Fruits 25
Complex Salads 35
Cold Seafood 43
Cold Meats 53
Cold Soups 61
Garde Manger Sandwiches 67
Cold Hors d'Oeuvres 73
Cured and Smoked Foods 81
Sausages 91
Pâtés, Terrines, and Charcuterie Specialties 103
Cheese and Other Dairy Products 115
Mousselines 127
Aspic and Chaud-froid 133
Condiments, Embellishments, and Décor 141
Buffets and Food Bars 151
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 213 x 277 mm |
| Gewicht | 408 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-28473-0 / 0470284730 |
| ISBN-13 | 978-0-470-28473-5 / 9780470284735 |
| Zustand | Neuware |
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