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" Garde manger : "
the Culinary Institute of America
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BL
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| Record Number
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583487
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| Doc. No
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b412706
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| Title & Author
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Garde manger : : the art and craft of the cold kitchen /\ the Culinary Institute of America
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| Edition Statement
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4th ed
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| Publication Statement
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Hoboken, N.J. :: John Wiley & Sons,, c2012
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| Page. NO
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xiii, 706 pages :: color illustrations ;; 29 cm
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| ISBN
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9780470587805 (cloth)
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: 0470587806 (cloth)
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| Bibliographies/Indexes
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Includes bibliographical references (pages 680-684) and indexes
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| Contents
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The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary
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| Abstract
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Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. --from publisher description
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| Subject
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Cold dishes (Cooking)
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| Subject
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Quantity cooking
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| Dewey Classification
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641.7/9
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| LC Classification
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TX830.G37 2012
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| Added Entry
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Culinary Institute of America
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