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Garde Manger: The Cold Kitchen, CourseSmart eTextbook

By Curtiss Scott Hemm

Published by Prentice Hall

Published Date: Jul 7, 2009

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Description

Description

 

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

4.  Salads

5.  Sandwiches

6.  Smoking, Curing, and Preserving

7.  Sausages

8.  Contemporary Charcuterie

9.  Amuse-Bouche, Plated Appetizers & Hors d’Oeuvres

10.  Cheeses

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

 

APPENDIX

BIBLIOGRAPHY & SUGGESTED READINGS

PRODUCT & EQUIPMENT RESOURCE

PROFESSIONAL ORGANIZATIONS

STANDARD MEASUREMENT AND CONVERSION CHARTS

GLOSSARY

SUBJECT INDEX

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Garde Manger: The Cold Kitchen, CourseSmart eTextbook
Format: Safari Book

$44.99 | ISBN-13: 978-0-13-500623-8