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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RRP £70.00 – you save £7.00 (10%)

Order before 4pm today for delivery by Tue 23 Dec 2025.

A Hardback by The Culinary Institute of America (CIA)

15 in stock


    View other formats and editions of Garde Manger by The Culinary Institute of America (CIA)

    Publisher: John Wiley & Sons Inc
    Publication Date: 26/04/2012
    ISBN13: 9780470587805, 978-0470587805
    ISBN10: 0470587806
    Also in:
    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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