Garde Manger: The Art and Craft of the Cold Kitchen, 3rd Edition
Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, Garde Manger covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers—all the hot and cold food preparation knowledge the skilled garde manger needs.
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Product Details
The CIA's definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.
Supplemental Guides :
Garde Manger Instructor's Manual
Price:
$22.50
This manual gives trainers and instructor everything they need to create highly effective and successful training sessions, including:
- Lecture outlines
- Study questions & key words
- Test questions and answer keys
- Critical-thinking problems
You may also be interested in :
- Books: Culinary Fundamentals
- Learning Solutions: Garde Manager
- Books: The Professional Chef, 8th Ed.
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