Garde Manger : The Art and Craft of the Cold Kitchen by The Culinary Institute

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Oggetto che si trova a: Las Vegas, Nevada, Stati Uniti
Consegna:
Consegna prevista tra il ven 28 nov e il lun 1 dic a 94104
Le date di consegna stimate - viene aperta una nuova finestra o scheda includono tempi di imballaggio, CAP di origine, CAP di destinazione e periodo di accettazione e dipendono dal servizio di spedizione selezionato e dalla ricezione del pagamentoricezione del pagamento - si apre in una nuova finestra o scheda. I tempi di consegna possono variare, specialmente durante le festività.
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Numero oggetto eBay:257209718992
Ultimo aggiornamento: 24 nov 2025 21:35:58 CETVedi tutte le revisioniVedi tutte le revisioni

Specifiche dell'oggetto

Condizione
Ottime condizioni: Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. ...
ISBN
9780470587805
Categoria

Informazioni su questo prodotto

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470587806
ISBN-13
9780470587805
eBay Product ID (ePID)
111153136

Product Key Features

Number of Pages
720 Pages
Publication Name
Garde Manger : the Art and Craft of the Cold Kitchen
Language
English
Publication Year
2012
Subject
Methods / Quantity, Methods / General, Courses & Dishes / General
Type
Textbook
Subject Area
Cooking
Author
The Culinary Institute of America (Cia)
Format
Hardcover

Dimensions

Item Height
1.7 in
Item Weight
89.8 Oz
Item Length
11.1 in
Item Width
8.8 in

Additional Product Features

Edition Number
4
Intended Audience
College Audience
LCCN
2011-021015
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.7/9
Table Of Content
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, p'tés, 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
Synopsis
The leading guide to the professional kitchens cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the markets leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999., 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. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. 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. 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. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. 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. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, p'tes, 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 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. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. 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. 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. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and saut ing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, p tes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation., From 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.
LC Classification Number
TX830.G37 2012

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