Professional Garde Manger A Comprehensive

This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 800 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field.

Lou Sachett 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 bestselling 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.

Preface
Acknowledgements
How to Use This Book
Table of Contents
Recipe Table of Contents
The Garde Manger Profession
Sauces and Dressings
Simple Salads and Tossed Salads
Cold Vegetables and Fruits
Complex Salads
Cold Seafood
Cold Meats
Cold Soups
Garde Manger Sandwiches
Cold Hors d;Oeuvres
Cured and Smoked Foods
Sausages
Pât&ymacro's, Terrines, and Charcuterie Specialties
Cheese and Other Cultured Dairy Products
Mousselines
Aspic and Chaud-Froid
Condiments, Embellishments, and D&ymacron;cor
Buffets and Food Bars
Appendix: Basic Preparations
Bibliography
Glossary
Subject Index
Recipe Index
Table of Contents provided by Publisher. All Rights Reserved.

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Professional Garde Manger A Comprehensive Guide to Cold Food Preparation

Summary

Author Biography

Table of Contents

Supplemental Materials