Professional Garde Manger

Beschreibung

This much-awaited text provides a complete look at this specializedarea in the culinary arts. Professional Garde Mangerpresents culinary students and professional working chefs with thecomprehensive and visual coverage of everything they need to knowto master the cold kitchen. This definitive new text on gardemanger work provides step-by-step techniques and procedurescovering over 450 recipes and more than 750 recipe variations forthe garde manger chef. Illustrated with line drawings andmore than 500 new photos, it covers topics ranging from simplesalads to mousellines and charcuterie specialties to careers in thefield. * Same proven pedagogical features and easy-to-follow recipelayout as Professional Cooking andProfessional Baking, including chapter pre-requisitesand objectives and key terms. * Focus on teaching and mastering skills necessary to besuccessful as a garde manger chef, with reinforcement in practicingrecipes provided. * Sidebars throughout the text present special topics, includingThe History of. and The Scienceof. boxes, which add interesting insight and detail * Over 500 new photographs illustrate by step-by-step processesand techniques and beautifully presented finished dishes * More than 450 new recipes and over 750 recipe variationscombine to offer the most comprehensive selection of recipesencompassing numerous styles and techniques available * Plating blueprint diagrams accompany many finished dish recipesshow how the final presentation is built * Thoroughly revised and updated, WileyCulinarE-Companion¯TM RecipeManagement Software now includes video clips demonstratingbasic skills for use as prework or review, and contains all recipesfrom the book -- and more!

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Lou Sackett

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We don't know how much attention is paid to the cold foodaspect of your restaurant's operation. But we'rebetting you'd find a hundred things about it you could dobetter merely by skimming through Professional Garde Manger: AComprehensive Guide to Cold Food Preparation (Wiley,$85).Authors Lou Sackett and Jaclyn Pestka are releasing their780-page book at the just the right time. Many restaurants nowemphasize super-fresh local ingredients and artisan-quality smallplate offerings. Both require more careful handling of ingredientsand crafting of artful presentations, but less actual cooking, thanwas the case even a few years ago. Cheese boards, shellfish towersand charcuterie plates are just a few of the no-cook items thathave become fixtures on many contemporary menus.These three topics are covered extensively in this impressivelycomprehensive book. There's plenty of old-school garde manger fare,too: an entire chapter is devoted to aspic and chaud-froid work,and there's one just for mousselines. But don't worry. While theterm garde manger may conjure up visions of stilted 1970scontinental cuisine, this book's contents are right in step withthe culinary times.There are 375 recipes in all. But the greater value may comefrom the book's serious tone. The textbook-like approach letswhoever holds the position in your kitchen know that their work isindeed important and can be done much better than it's being donenow.Garde manger work will never be sexy. But this book gives you aneasy way to upgrade the quality of the food that comes out of thecold food station in your kitchen. These days, that can mean a lot.(Restaurant-Hospitality.com)
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