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Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.

Contributor(s): Material type: TextTextPublisher: Hoboken, N.J. : John Wiley, [2008]Copyright date: ©2008Edition: Third editionDescription: xix, 666 pages : illustrations (chiefly colour) ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0470055901
  • 9780470055908
Subject(s): DDC classification:
  • 641.79 22
LOC classification:
  • TX830 .G37 2008
Online resources:
Contents:
1. The Professional Garde Manger -- 2. Cold Sauces and Cold Soups -- 3. Salads -- 4. Sandwiches -- 5. Cured and Smoked Foods -- 6. Sausage -- 7. Terrines, Pates, Galantines, and Roulades -- 8. Cheese -- 9. Appetizers and Hors d'Oeuvre -- 10. Condiments, Crackers, and Pickles -- 11. Buffet Presentation -- 12. Basic Recipes.
Summary: "Garde Manger is one of the most important courses culinary students take - and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere."--Publisher's website.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.79 GAR (Browse shelf(Opens below)) 1 Available A400463B

Includes bibliographical references (pages 632-635) and index.

1. The Professional Garde Manger -- 2. Cold Sauces and Cold Soups -- 3. Salads -- 4. Sandwiches -- 5. Cured and Smoked Foods -- 6. Sausage -- 7. Terrines, Pates, Galantines, and Roulades -- 8. Cheese -- 9. Appetizers and Hors d'Oeuvre -- 10. Condiments, Crackers, and Pickles -- 11. Buffet Presentation -- 12. Basic Recipes.

"Garde Manger is one of the most important courses culinary students take - and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere."--Publisher's website.

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