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.
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.
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.
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.
Описание: Presents culinary students and professional working chefs with the comprehensive and visual coverage of the information they need to know to master the cold kitchen. This text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef.
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