Garde manger : the art and craft of the cold kitchen / The Culinary Institute of America.
Publication details: Hoboken, N.J. : John Wiley & Sons, 2012.Edition: 4th edDescription: xiii, 706 p. : ill. ; 29 cmISBN:- 9780470587805
- CIR TX 830 G37 2012
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 830 G37 2012 (Browse shelf(Opens below)) | Available | 034921 |
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| CIR TX 820 T44 2013 Techniques of healthy cooking / | CIR TX 823 V66 2016 Street foods / | CIR TX 830 G37 2007 Garde manger : the art and craft of the cold kitchen / | CIR TX 830 G37 2012 Garde manger : the art and craft of the cold kitchen / | CIR TX 832 B87 1996 Quick and easy microwave cooking / | CIR TX 833.5 C73 2006 Marie Claire easy / | CIR TX 833.5 E45 2018 Mastering meal prep : easy recipes and time-saving tips to prepare a week of delicious make-ahead meals in just one hour / |
Includes bibliographical references (pages 680-684) and indexes.
The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, pat©♭s, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.
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 saut©♭ing 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.
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