| Book Name: | Garde Manger: The Art and Craft of the Cold Kitchen PDF |
| Category: | Cooking Books |
| Language: | English |
| Format: | |
| Free Download: | Available |
Download Garde Manger: The Art and Craft of the Cold Kitchen PDF
Book Description:
The best guide to the cold food station in a professional kitchen, now fully revised and up-to-date
Since it came out in 1999, Garde Manger: The Art and Craft of the Cold Kitchen has been the best book for culinary students and an essential reference for professional chefs. This new edition is better than the last one because it has the most up-to-date recipes, plating techniques, and flavour profiles used in the field today. To keep up with the latest trends in the industry, new information has been added about things like artisanal cheeses, modern styles of pickles and vinegars, and modern cooking methods. And the fourth edition has hundreds of brand-new photos by award-winning photographer Ben Fink and about 450 recipes, of which more than 100 are brand-new. Every student of cooking needs to know about garde manger, and many of the most famous chefs in the world started out as apprentices or cooks in garde manger. The art of garde manger includes various cooking skills, from making simple cold foods to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This detailed guide has information on cold sauces and soups, salads, sandwiches, cured and smoked foods, sausages, terrines, pates, galantines, and roulades, cheese, appetisers and hors d’oeuvre, condiments, crackers, and pickles, as well as how to set up and present a buffet.
Table of contents :
Cover……Page 1
Title Page……Page 5
Copyright Page……Page 6
CONTENTS……Page 7
PREFACE……Page 14
1: The Professional Garde Manger……Page 17
2: Cold Sauces and Cold Soups……Page 31
3: Salads……Page 101
4: Sandwiches……Page 175
5: Cured and Smoked Foods……Page 217
6: Sausage……Page 267
7: Terrines, Pâtés, Galantines, and Roulades……Page 315
8: Cheese……Page 381
9: Appetizers and Hors d’oeuvre……Page 459
10: Condiments, Crackers, and Pickles……Page 589
11: Buffet Presentation……Page 627
12: Basic Recipes……Page 653
Glossary……Page 683
Bibliography and Recommended Reading……Page 696
Resources……Page 700
Recipe Index……Page 701
Subject Index……Page 716
Download Garde Manger: The Art and Craft of the Cold Kitchen PDF
Author(s): The Culinary Institute of America (CIA)
Publisher: Wiley, Year: 2012
ISBN: 0470587806,9780470587805