Garde Manger

The Cold Kitchen

Curtis Hemm (Autor)

Buch | Hardcover

336 Seiten

2009
Prentice Hall (Verlag)
978-0-13-170058-1 (ISBN)

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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 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

Erscheint lt. Verlag	10.7.2009
Verlagsort	Upper Saddle River
Sprache	englisch
Maße	229 x 276 mm
Gewicht	790 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-170058-8 / 0131700588
ISBN-13	978-0-13-170058-1 / 9780131700581
Zustand	Neuware