Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation
1. Edition April 2010
816 Pages, Hardcover
Textbook
Short Description
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 750 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.
* Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms.
* Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided.
* Sidebars throughout the text present special topics, including The History of... and The Science of... boxes, which add interesting insight and detail
* Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes
* More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available
* Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built
* Thoroughly revised and updated, Wiley CulinarE-Companion(TM) Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen.
This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field.
This much-awaited text provides a complete look at this specialized area in culinary arts.
Acknowledgements
How to Use This Book
Table of Contents
Recipe Table of Contents
Chapter 1: The Garde Manger Profession
Chapter 2: Sauces and Dressings
Chapter 3: Simple Salads and Tossed Salads
Chapter 4: Cold Vegetables and Fruits
Chapter 5: Complex Salads
Chapter 6: Cold Seafood
Chapter 7: Cold Meats
Chapter 8: Cold Soups
Chapter 9: Garde Manger Sandwiches
Chapter 10: Cold Hors d'Oeuvres
Chapter 11: Cured and Smoked Foods
Chapter 12: Sausages
Chapter 13: Pâtés, Terrines, and Charcuterie Specialties
Chapter 14: Cheese and Other Cultured Dairy Products
Chapter 15: Mousselines
Chapter 16: Aspic and Chaud-Froid
Chapter 17: Condiments, Embellishments, and Décor
Chapter 18: Buffets and Food Bars
Appendix: Basic Preparations
Bibliography
Glossary
Subject Index
Recipe Index
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.