Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Front Cover
John Wiley & Sons, Mar 15, 2010 - Cooking - 816 pages
0 Reviews
This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef.  Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field.
  • Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms.
  • Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided.
  • Sidebars throughout the text present special topics, including The History of... and The Science of... boxes, which add interesting insight and detail
  • Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes
  • More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available
  • Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built
  • Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!
  

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

The Garde Manger
3
Mayonnaise Collée 639
7
Equipment for Smoking 438
14
Pâtés and Terrines 516
21
Introduction to Emulsion Sauces
22
Molded Salades Russes 661
24
Crème Fraîche 567
26
Honey Mustard 673
33
Caviar
235
Classic Caviar Presentation for Two
239
Cold Meats
243
Décor 715
246
Cold Roast Turkey Breast
251
Spring Vegetable Seafood Terrine
253
Cold Pork Loin with Prunes and Armagnac
257
Raw Meat Dishes
260

Storing and Presenting Pâtés 531
41
WholeMilk Yogurt 567
46
Basic Tomato Coulis
52
Simple Salads
57
Mixed Green Salad with Classic French Vinaigrette
69
Sautéed Croûton Cubes 703
74
Spring Greens with Raspberries
75
Crudité Basket with Three Dips
89
Broccolini Pinzimonio for Two
97
Vegetables à la Grecque
103
Guacamole and Chips for Two
117
Napoleon of Summer Vegetables
123
Complex Salads
129
Creamy Coleslaw
135
Minted ThreePea Salad
141
Finishing Touches 666
144
Salade Russe
147
Broccoli Rotini Salad
151
Cool Cucumber Rice Salad
157
Frutti di Mare
163
Summer Fruit Salad
169
Understanding Arranged Salads
173
Hollywood Cobb Salad
175
Liptauer Cheese 595
186
Cold Seafood
189
Basic Poached Shrimp
197
Asian SpiceCrusted Tuna with Mango Salsa
203
Basic Preparations
207
Chilled Asian Seafood in Crispy Noodle Nest
209
Seafood Mousseline Forcemeat 612
211
Basic Seafood Mousse
215
Embellishments 693
227
Clams or Oysters on the HalfShell
229
Sushi
231
Ham Mousse
264
White Poultry Aspic for Coating 644
266
Foie Gras
267
Cold Poached Duck Foie Gras
272
Understanding Cold Soups
276
Vichyssoise
280
Provençal Cold Pepperand Fennel Purée
286
Basic Preparations
294
Ingredients for Mousselines
305
Garde Manger
307
12
317
Types of Sandwiches
319
Understanding Sausages 470
326
HandCarved Turkey on White or Whole Wheat
327
Smoked Salmon on a Bagel
330
Tartine aux JambonRadisBeurre
336
Lobster Roll
342
Southwestern Turkey Wrap
348
Types of Sausages 471
349
OpenFace Smoked Turkey Apple
354
Salt Cod 428
359
Santa Fe Smoked Turkey Panino
360
Velouté Sauce Poultry or Fish 752
367
Seafood Seashells
373
Stuffed Quail Eggs in Baby Beets
380
CherryHoney HotSmoked Trout 442
384
AspicGlazed Artichoke Bottoms
385
Rilettes en Roulade
386
Tropical Seafood Skewers with Mango Dip
392
Bacon 451
396
Scallop Seviche in Phyllo Cups
398
Roquefort and Flame Grape Canapés
404
Copyright

Common terms and phrases

About the author (2010)

Lou Sachett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania.

Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.

Wayne Gisslen (Consulting Author) is the author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Advanced Professional Cooking, and Essentials of Professional Cooking, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts.

Bibliographic information