CLCTS97
LanguageENG
PublishYear2015
publishCompany
Wiley
EISBN
9780470485477
PISBN
9780470179963
- Product Details
- Contents
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with 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 375 recipes and 400 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. This much-awaited text provides a complete look at this specialized area in culinary arts.
- Cover
- Title Page
- Copyright
- Contents
- Recipe Contents
- Preface
- How to Use This Book
- Acknowledgments
- chapter 1. The Garde Manger Profession
- chapter 2. Sauces and Dressings
- chapter 3. Simple Salads and Tossed Salads
- chapter 4. Cold Vegetables and Fruits
- chapter 5. Complex Salads
- chapter 6. Cold Seafood
- chapter 7. Cold Meats
- chapter 8. Cold Soups
- chapter 9. Garde Manger Sandwiches
- chapter 10. Cold Hors d’Oeuvres
- chapter 11. Cured and Smoked Foods
- chapter 12. Sausages
- chapter 13. Pâtés and Terrines and Charcuterie Specialties
- chapter 14. Cheese and Other Dairy Products
- chapter 15. Mousselines
- chapter 16. Aspic and Chaud-Froid
- chapter 17. Condiments, Embellishments, and Décor
- chapter 18. Buffets and Food Bars
- Appendix: Basic Preparations
- Bibliography
- Glossary
- Subject Index
- Recipe Index
Collected by
- University of Oxford