Garde Manger

Garde Manger

The Art and Craft of the Cold Kitchen

Book - 2008
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The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take-and it's often the first kitchen station that a new chef will encounter. This 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.

Publisher: Hoboken, N.J. : John Wiley, c2008
Edition: 3rd ed
ISBN: 9780470055908
0470055901
Branch Call Number: 641.79 Garde
641.79 Garde
641.79 G218c 3rd ed
Characteristics: xix, 666 p. : ill. (chiefly col.) ; 29 cm
Additional Contributors: Culinary Institute of America

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