Garde manger : the art and craft of the cold kitchen /
Garde manger : the art and craft of the cold kitchen /
the Culinary Institute of America.
- xx, 466 pages : illustrations ; 29 cm
Includes bibliographical references (pages 443-445) and index.
Preface -- The Professional Garde Manger -- Cold Sauces and Cold Soups -- Salads -- Sandwiches -- Cured and Smoked Foods -- Sausage -- Terrines, Pates, Galantines, and Roulades -- Cheese -- Appetizers and Hors d'Oeuvre -- Condiments, Crackers, and Pickles -- The Modern Buffet -- Basic Recipes -- Glossary -- Bibliography and Recommended Reading -- Recipe Index -- Subject Index. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
"The most comprehensive book ever on garde manger--from the creators of The New Professional Chef? ; The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, p?t?s, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. ; 425 color photographs of techniques and finished dishes ; ; Innovative preparation and presentation ideas ; Tips on successful flavor, texture, and color combination ; ; The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students."--Publisher description.
0471323675 9780471323679
98029510
Cold dishes (Cooking)
Quantity cooking
TX830 / .G37 2000
641.79
Includes bibliographical references (pages 443-445) and index.
Preface -- The Professional Garde Manger -- Cold Sauces and Cold Soups -- Salads -- Sandwiches -- Cured and Smoked Foods -- Sausage -- Terrines, Pates, Galantines, and Roulades -- Cheese -- Appetizers and Hors d'Oeuvre -- Condiments, Crackers, and Pickles -- The Modern Buffet -- Basic Recipes -- Glossary -- Bibliography and Recommended Reading -- Recipe Index -- Subject Index. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
"The most comprehensive book ever on garde manger--from the creators of The New Professional Chef? ; The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, p?t?s, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. ; 425 color photographs of techniques and finished dishes ; ; Innovative preparation and presentation ideas ; Tips on successful flavor, texture, and color combination ; ; The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students."--Publisher description.
0471323675 9780471323679
98029510
Cold dishes (Cooking)
Quantity cooking
TX830 / .G37 2000
641.79