Garde manger : the art and craft of the cold kitchen

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.

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TextRequest in advanceAvailableJFG 12-331Schwarzman Building - Main Reading Room 315 - Mezzanine

Details

Additional Authors
Culinary Institute of America.
Description
xiii, 706 p. : ill. (some col.); 29 cm.
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
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