Контакты/Проезд  Доставка и Оплата Помощь/Возврат
История
  +7(495) 980-12-10
  пн-пт: 10-18
  shop@logobook.ru
   
    Поиск книг                    Поиск по списку ISBN Расширенный поиск    
Найти
  Зарубежные издательства Российские издательства  
Авторы | Каталог книг | Издательства | Новинки | Учебная литература | Акции | Cертификаты | Хиты | | |
 

Professional Garde Manger, Study Guide: A Comprehensive Guide to Cold Food Preparation, Gisslen Wayne, Sackett Lou, Pestka Jaclyn



Варианты приобретения
Цена: 6669р.
Кол-во:
 о цене
Наличие: Отсутствует. Возможна поставка под заказ.

При оформлении заказа до: 28 июл 2022
Ориентировочная дата поставки: Август
При условии наличия книги у поставщика.

Добавить в корзину
в Мои желания

Автор: Gisslen Wayne, Sackett Lou, Pestka Jaclyn
Название:  Professional Garde Manger, Study Guide: A Comprehensive Guide to Cold Food Preparation
ISBN: 9780470284735
Издательство: Wiley
Классификация:
ISBN-10: 0470284730
Обложка/Формат: Paperback
Страницы: 176
Вес: 0.366 кг.
Дата издания: 18.05.2010
Серия: Cookery / food & drink etc
Язык: English
Размер: 263 x 216 x 14
Читательская аудитория: Tertiary education (us: college)
Ключевые слова: Cookery / food & drink etc
Подзаголовок: A comprehensive guide to cold food preparation
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Англии



Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Автор: Gisslen Wayne, Sackett Lou, Pestka Jaclyn
Название: Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
ISBN: 0470179961 ISBN-13(EAN): 9780470179963
Издательство: Wiley
Рейтинг:
Цена: 15125 р.
Наличие на складе: Поставка под заказ.

Описание: Presents culinary students and professional working chefs with the coverage of what they need to know to master the cold kitchen. This title provides step-by-step techniques and procedures, covering over 450 recipes and more than 750 recipe variations for the garde manger chef. It covers simple salads, mousellines, and charcuterie specialties.

Garde manger

Автор: Culinary Institute Of America (cia)
Название: Garde manger
ISBN: 0470055901 ISBN-13(EAN): 9780470055908
Издательство: Wiley
Рейтинг:
Цена: 6531 р.
Наличие на складе: Поставка под заказ.

Описание: Garde Manger is one of the important courses culinary students take - and it`s often the first kitchen station that a new chef will encounter. This guide reflects the garde manger trends, techniques, and flavors, including information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, and, tapas menus.

Garde Manger: The Art and Craft of the Cold Kitchen, Study Guide, 4th Edition

Автор: CIA
Название: Garde Manger: The Art and Craft of the Cold Kitchen, Study Guide, 4th Edition
ISBN: 1118173635 ISBN-13(EAN): 9781118173633
Издательство: Wiley
Рейтинг:
Цена: 5706 р.
Наличие на складе: Поставка под заказ.

Описание: The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. 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. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. 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 comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, p?tes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition

Автор: CIA
Название: Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition
ISBN: 0470587806 ISBN-13(EAN): 9780470587805
Издательство: Wiley
Рейтинг:
Цена: 9481 р.
Наличие на складе: Поставка под заказ.

Описание: The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. 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. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. 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 comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, p?tes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

The Pastry Chef`s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

Автор: Rinsky Glenn, Rinsky Laura Halpin
Название: The Pastry Chef`s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
ISBN: 0470009551 ISBN-13(EAN): 9780470009550
Издательство: Wiley
Рейтинг:
Цена: 2544 р.
Наличие на складе: Поставка под заказ.

Описание: Containing more than 4,800 terms and definitions from around the world and ten appendices, this book combines the features of a dictionary and an encyclopedia. It features terminology of various components of pastry, baking, and confectionary arts. It also provides information about the origin and historical background of many of the terms.

The Working Garde Manger

Автор: Meyer
Название: The Working Garde Manger
ISBN: 1439866309 ISBN-13(EAN): 9781439866306
Издательство: Taylor&Francis
Рейтинг:
Цена: 8661 р.
Наличие на складе: Невозможна поставка.

Описание: A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pate, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sauteing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry. The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference. More information is available on the author's website at http://chefalmeyer.com/. Visit YouTube to see Chef Meyer's techniques and recipes: Turkey Breast Butchery Turkey Breast Truss with Brine, Mirepoix, Bay Leaf, Herb & Lemon Turkey Bone & Tendon Removal with Sauteed Shallots, Garlic, Tarragon & Seasoning Butternut Squash with Dates Charred Ginger & Rosemary Pig Butchery Pig Butchery


ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
   В Контакте     В Контакте Мед  Мобильная версия