For courses in Garde Manger, Banquets & Catering, & Charcuterie.
This book was developed to increase the student’s understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes–from cold sauces to plated appetizers to hors d’oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.
Table of Contents
Table of Contents
1. Introduction to Garde Manger
2. Mise en Place: Essential Techniques of The Garde Manger
3. Sauces, Salad Dressings, and Condiments
6. Smoking, Curing, and Preserving
8. Contemporary Charcuterie
9. Amuse-Bouche, Plated Appetizers & Hors d’Oeuvres
11. The Global Garde Manger
12. Principles of Plate and Platter Presentation
13. Buffets: Design, Production and Presentation
14. Food Art: Food Decoration and Garnishing
15. The Sculpted Centerpiece: Fruits, Vegetables, Ice, Tallow, and Salt Dough
BIBLIOGRAPHY & SUGGESTED READINGS
PRODUCT & EQUIPMENT RESOURCE
STANDARD MEASUREMENT AND CONVERSION CHARTS
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Garde Manger: The Cold Kitchen, CourseSmart eTextbook
Format: Safari Book
$49.99 | ISBN-13: 978-0-13-500623-8