Free Download Professional Garde Manger: A Comprehensive Guide to Cold Food PreparationBy Lou Sackett, Jaclyn Pestka, Wayne Gisslen
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Professional Garde Manger: A Comprehensive Guide to Cold Food PreparationBy Lou Sackett, Jaclyn Pestka, Wayne Gisslen
Free Download Professional Garde Manger: A Comprehensive Guide to Cold Food PreparationBy Lou Sackett, Jaclyn Pestka, Wayne Gisslen
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- Sales Rank: #103667 in Books
- Published on: 2010-03-15
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x 1.50" w x 8.60" l, 4.61 pounds
- Binding: Hardcover
- 816 pages
Amazon.com Review
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 workprovides 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 Cookingand 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-CompanionTMRecipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!
Tips and Recipes from Professional Garde Manger
Characteristics of Hors d’Oeuvres
Understanding Cold Soups
Recipe for Asparagus Bundle Tourangelle
Review
We don’t know how much attention is paid to the cold food aspect of your restaurant’s operation. But we’re betting you’d find a hundred things about it you could do better merely by skimming through Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation (Wiley, $85).
Authors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus.
These three topics are covered extensively in this impressively comprehensive book. There's plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and there's one just for mousselines. But don't worry. While the term garde manger may conjure up visions of stilted 1970s continental cuisine, this book's contents are right in step with the culinary times.
There are 375 recipes in all. But the greater value may come from the book's serious tone. The textbook-like approach lets whoever holds the position in your kitchen know that their work is indeed important and can be done much better than it's being done now.
Garde manger work will never be sexy. But this book gives you an easy way to upgrade the quality of the food that comes out of the cold food station in your kitchen. These days, that can mean a lot. (Restaurant-Hospitality.com)
From the Back Cover
MASTER THE ART OF THE COLD KITCHEN
Millions of chefs have learned the fundamentals of cooking and baking like a professional from Professional Cooking and Professional Baking. Now, Lou Sackett, Jaclyn Pestka, and consulting author Wayne Gisslen bring those same hallmark features to understanding the art of garde manger.
This comprehensive and beautifully designed book builds on basic skills to present students and professional chefs with the advanced concepts and skills necessary to master garde manger work. Visually stunning and lavishly illustrated, the book includes step-by-step techniques, procedures, and finished dishes for more than 375 recipes and 400 variations. A variety of visuals totaling more than 700, and including more than 500 photographs, new and unique plating blueprints, and hundreds of line drawings, bring to life the methods, skills, and artistry at the core of garde manger work.
Professional Garde Manger is organized in a logical progression from basic preparations, such as sauces, salads, and sandwiches, to more complex ones, such as charcuterie work, mousselines, and chaud-froid. Within each chapter, practical theory is presented first, followed by information on ingredients, basic procedures, and, finally, recipes.
The demands of the garde manger's craft require knowledge and skills drawn from all culinary disciplines. Professional Garde Manger, the most comprehensive treatment of the cold kitchen available, thoroughly prepares culinary students, cooks, and chefs for the specialized work of the garde manger chef—presenting high-quality cold foods for a variety of purposes and settings.
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