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The Professional Chef's Art of Garde Manger 9780442011536

The Professional Chef's Art of Garde Manger | 5th Edition

ISBN-10: 0442011539
ISBN-13: 9780442011536
PUBLISHER: Wiley & Sons, Incorporated, John
Also available at
Note: Not guaranteed to come with supplemental materials (access codes, CDs, DVDs)
Product Description: "To achieve the artistry, creativity, and cooking sensitivity necessary to build memorable buffets, a la carte appetizers and salads, culinarians have, turned to The Professional Chef's Art of Garde Manger for many years." "Now reflecting the dynamic changes occurring in the culinary world, the new Fifth Edition of The Professional Chef's Art of Garde Manger is more valuable than ever in helping you build and perfect garde manger skills. Numerous new color and black-and-white photographs illustrate practical buffets and competition fare." "The exciting new Fifth Edition of the unique classic guide to cold and hot food preparation updates the role of the garde manger chef to reflect the growing trend toward healthy eating. You'll find many exciting, new salads - try the turkey salads with strawberries - and even vegetarian pates and terrines that look good and taste good, in addition to the traditional fare, for a total of nearly 200 recipes. You'll also find interesting uses of recently "discovered" ingredients in dishes such as smoked catfish on lentil salad, cheese balls from goat cheese, and an updated healthy and nutritional forcemeat; low in cholesterol yet maintaining good flavor." "But while many things have changed, the garde manger's basic emphasis and recognition of culinary principles have remained untouched. In the Fifth Edition you'll find step-by-step coverage of the fundamentals of emulsion, roasting, poaching, sauteing, and baking, as well as tested techniques for carving fruits and vegetables, creating sculptures and centerpieces from ice or tallow, making sausages, and smoking fish." "With The Professional Chef's Art of Garde Manger, Fifth Edition, you'll perfect your understanding and use of essential ingredients, food decoration, cold sauces, cold food presentation for practical culinary displays, nonedible displays, and nutritional cold foods for a la carte service and buffets." "On the more practical side of buffet management, this will keep you abreast of the new standards for quality service, changes in the design and layout of garde manger facilities and equipment, new buffet criteria developed by the American Culinary Federation, and much more!" "Whether you are an experienced professional, serious student, or amateur cook, this modern culinary classic will prove to be invaluable in the preparation of buffets. Through example and instruction, The Professional Chef's Art of Garde Manger, Fifth Edition shows that simplicity and elegance can create the ideal buffet!"--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

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PAGES: 286

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