Title

Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.

Author

Culinary Institute of America.

Publication

Hoboken, N.J. : John Wiley & Sons, c2012.

Items in the Library & Offsite

Details

Additional Authors

Culinary Institute of America.

Description

xiii, 706 p. : ill. (some col.); 29 cm.

Subjects

• Cold dishes (Cooking)
• Quantity cooking

Bibliography (note)

• Includes bibliographical references and indexes.

Contents

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.

Call Number

JFG 12-331

ISBN

• 9780470587805 (cloth)
• 0470587806 (cloth)

LCCN

2011021015

OCLC

733934781

Author

Culinary Institute of America.

Title

Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America.

Imprint

Hoboken, N.J. : John Wiley & Sons, c2012.

Edition

4th ed.

Bibliography

Includes bibliographical references and indexes.

Summary

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

Added Author

Culinary Institute of America.

Research Call Number

JFG 12-331