Garde Manger: The Art and Craft of the Cold Kitchen

[The Culinary Institute of America (CIA)] ↠ Garde Manger: The Art and Craft of the Cold Kitchen ↠ Download Online eBook or Kindle ePUB. Garde Manger: The Art and Craft of the Cold Kitchen And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contem

Garde Manger: The Art and Craft of the Cold Kitchen

Author :
Rating : 4.19 (884 Votes)
Asin : 0470587806
Format Type : paperback
Number of Pages : 720 Pages
Publish Date : 2013-01-03
Language : English

DESCRIPTION:

And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.. The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde Manger: The Art and Craft of the Col

From the Back CoverFrom The Culinary Institute of America, which world-renowned chef Paul Bocuse calls ???the best culinary school in the world,??? this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.

Five Stars Fantastic book. However, does not comes with online CD to view recipes.. "Great book!" according to Dixon Kodama Jr.. Base for any cook or chef. Great book!. Ana Grden said I can not even explain how good it is. This book has TOTALLY FILLED ALL OF MY EXPECTATIONS! I can not even explain how good it is APSOLUTELY AMAZING! There is no book that will serve me as good as this one. I have only THE BEST words for it.