Description

Book Synopsis
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999.

Table of Contents

Preface xii

1 The professional garde manger 1

2 Cold sauces and cold soups 15

3 Salads 85

4 Sandwiches 159

5 Cured and smoked foods 201

6 Sausage 251

7 Terrines, pâtés, galantines, and roulades 299

8 Cheese 365

9 Appetizers and hors d’oeuvre 443

10 Condiments, crackers, and pickles 573

11 Buffet presentation 611

12 Basic recipes 637

Glossary 667

Bibliography and recommended reading 680

Resources 684

Recipe index 685

Subject index 700

Garde Manger

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    A Hardback by The Culinary Institute of America (CIA)

    £66.50

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    RRP £70.00 – you save £3.50 (5%)

    Order before 4pm tomorrow for delivery by Sat 26 Sep 2026.

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      Book details

      Publisher John Wiley & Sons Inc
      Published 26 April 2012
      ISBN-13 9780470587805
      978-0470587805
      ISBN-10 0470587806
      Also in:
      Technology, Engineering & Agriculture Hotel, hospitality and catering trades

      Description

      Book Synopsis
      The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999.

      Table of Contents

      Preface xii

      1 The professional garde manger 1

      2 Cold sauces and cold soups 15

      3 Salads 85

      4 Sandwiches 159

      5 Cured and smoked foods 201

      6 Sausage 251

      7 Terrines, pâtés, galantines, and roulades 299

      8 Cheese 365

      9 Appetizers and hors d’oeuvre 443

      10 Condiments, crackers, and pickles 573

      11 Buffet presentation 611

      12 Basic recipes 637

      Glossary 667

      Bibliography and recommended reading 680

      Resources 684

      Recipe index 685

      Subject index 700

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