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Professional Garde Manger, Study Guide

A Comprehensive Guide to Cold Food Preparation

AvLou Sackett,Jaclyn Pestka

Häftad, Engelska, 2010

991 kr

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Beskrivning

Professional Garde Manger presents working chefs with a 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 over 450 recipes and more than 750 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.

Produktinformation

Utgivningsdatum:2010-05-18
Mått:213 x 274 x 10 mm
Vikt:454 g
Format:Häftad
Språk:Engelska
Antal sidor:176
Förlag:John Wiley & Sons Inc
ISBN:9780470284735

Utforska kategorier

Hotell och restaurang inom Naturvetenskap och teknik

Mer om författaren

Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.

Innehållsförteckning

To The Student vThe Garde Manger Professsion 1 Sauces and Dressings 11Simple Salads and Tossed Salads 19Cold Vegetables and Fruits 25Complex Salads 35Cold Seafood 43Cold Meats 53Cold Soups 61Garde Manger Sandwiches 67Cold Hors d'Oeuvres 73Cured and Smoked Foods 81Sausages 91Pâtés, Terrines, and Charcuterie Specialties 103Cheese and Other Dairy Products 115Mousselines 127Aspic and Chaud-froid 133Condiments, Embellishments, and Décor 141Buffets and Food Bars 151