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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.
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.
Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania.
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 best-selling 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.
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
| Erscheinungsjahr: | 2010 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | 816 S. |
| ISBN-13: | 9780470179963 |
| ISBN-10: | 0470179961 |
| Sprache: | Englisch |
| Herstellernummer: | 14517996000 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Sackett, Lou
Pestka, Jaclyn Gisslen, Wayne |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 282 x 227 x 41 mm |
| Von/Mit: | Lou Sackett (u. a.) |
| Erscheinungsdatum: | 15.03.2010 |
| Gewicht: | 2,097 kg |
Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania.
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 best-selling 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.
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
| Erscheinungsjahr: | 2010 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Inhalt: | 816 S. |
| ISBN-13: | 9780470179963 |
| ISBN-10: | 0470179961 |
| Sprache: | Englisch |
| Herstellernummer: | 14517996000 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Sackett, Lou
Pestka, Jaclyn Gisslen, Wayne |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 282 x 227 x 41 mm |
| Von/Mit: | Lou Sackett (u. a.) |
| Erscheinungsdatum: | 15.03.2010 |
| Gewicht: | 2,097 kg |
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