Professional Garde Manger A Comprehensive Guide to Cold Food Preparation

by Sackett, Lou; Pestka, Jaclyn; Gisslen, Wayne

• ISBN13: 9780470179963
• ISBN10: 0470179961
• eBook ISBN(s): 9780470485477
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-03-15
• Publisher: Wiley
• More Book Details

Summary

This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 800 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field.

Author Biography

Lou Sachett 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.

Wayne Gisslen (Consulting Author) is the author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Advanced Professional Cooking, and Essentials of Professional Cooking, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts.

Table of Contents

Preface

Acknowledgements

How to Use This Book

Table of Contents

Recipe Table of Contents

The Garde Manger Profession

Sauces and Dressings

Simple Salads and Tossed Salads

Cold Vegetables and Fruits

Complex Salads

Cold Seafood

Cold Meats

Cold Soups

Garde Manger Sandwiches

Cold Hors d;Oeuvres

Cured and Smoked Foods

Sausages

Pât&ymacro's, Terrines, and Charcuterie Specialties

Cheese and Other Cultured Dairy Products

Mousselines

Aspic and Chaud-Froid

Condiments, Embellishments, and D&ymacron;cor

Buffets and Food Bars

Appendix: Basic Preparations

Bibliography

Glossary

Subject Index

Recipe Index

Table of Contents provided by Publisher. All Rights Reserved.