Garde Manger

Garde Manger
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 720
Release: 2012-04-16
ISBN 10: 0470587806
ISBN 13: 9780470587805
Language: EN, FR, DE, ES & NL

Garde Manger Book Review:

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, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

The Working Garde Manger

The Working Garde Manger
Author: Al Meyer
Publsiher: CRC Press
Total Pages: 544
Release: 2012-12-17
ISBN 10: 1439866309
ISBN 13: 9781439866306
Language: EN, FR, DE, ES & NL

The Working Garde Manger Book Review:

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sautéing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry. The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference. More information is available on the author's website at http://chefalmeyer.com/. Visit YouTube to see Chef Meyer's techniques and recipes: Turkey Breast Butchery Turkey Breast Truss with Brine, Mirepoix, Bay Leaf, Herb & Lemon Turkey Bone & Tendon Removal with Sautéed Shallots, Garlic, Tarragon & Seasoning Butternut Squash with Dates Charred Ginger & Rosemary Pig Butchery Pig Butchery

Garde Manger

Garde Manger
Author: Chuck Hughes
Publsiher: Harper Collins
Total Pages: 224
Release: 2012-05-01
ISBN 10: 1443413283
ISBN 13: 9781443413282
Language: EN, FR, DE, ES & NL

Garde Manger Book Review:

Chuck Hughes is the star of Chuck’s Day Off, a Food Network Canada and Cooking Channel (U.S.) show featuring the charismatic chef cooking for friends and family on his day off at one of his Montreal restaurants, Garde-Manger. Fabulously energetic, fun and a skilled chef, Chuck definitely has star quality and “splash factor.” His star is on the rise in the U.S.: Chuck’s Week Off and Chuck’s Eat the Street, along with Chuckmas (Chuck’s Christmas special) are all popular shows on the Cooking Channel; he took down Bobby Flay in Iron Chef competition, and he was one of the participants in The Next Iron Chef in 2012. Garde Manger features recipes from his restaurant and his show that are down-to-earth but festive, and never fussy. What’s wonderful about the book is the energy the design brings—it matches Chuck’s own style and approach to both cooking and life. One can only assume this is the first of many cookbooks from Chuck Hughes. The French edition of Garde Manger won a silver medal at Taste Canada (The Food Writing Awards) in 2012.

Professional Garde Manger

Professional Garde Manger
Author: Lou Sackett,Jaclyn Pestka,Wayne Gisslen
Publsiher: John Wiley & Sons
Total Pages: 816
Release: 2010-03-15
ISBN 10: 0470179961
ISBN 13: 9780470179963
Language: EN, FR, DE, ES & NL

Professional Garde Manger Book 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 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!

Modern Garde Manger A Global Perspective

Modern Garde Manger  A Global Perspective
Author: Robert B Garlough,Angus Campbell
Publsiher: Cengage Learning
Total Pages: 800
Release: 2012-11-16
ISBN 10: 1133715117
ISBN 13: 9781133715115
Language: EN, FR, DE, ES & NL

Modern Garde Manger A Global Perspective Book Review:

The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Four sections covering twenty chapters focus on the chef's required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are more than 800 four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. . While Modern Garde Manger, 2e still retains its exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this edition. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook; Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course; and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint slides and more. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Garde Manger

Garde Manger
Author: The American Culinary Federation,Edward F. Leonard,Brenda R. Carlos,Tina Powers
Publsiher: Prentice Hall
Total Pages: 912
Release: 2012-07
ISBN 10: 9780133098204
ISBN 13: 0133098206
Language: EN, FR, DE, ES & NL

Garde Manger Book Review:

ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef's tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: An ACF endorsement--makes this text unique. Chef's Tips-provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs--appear throughout the book. Supportive Recipes-include those tested in the working kitchen and culinary schools.

The Professional Chef s Art of Garde Manger

The Professional Chef s Art of Garde Manger
Author: Frederic H. Sonnenschmidt,John F. Nicolas
Publsiher: Unknown
Total Pages: 272
Release: 1976
ISBN 10: 1928374650XXX
ISBN 13: PSU:000030916203
Language: EN, FR, DE, ES & NL

The Professional Chef s Art of Garde Manger Book Review:

Garde Manger

Garde Manger
Author: The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 688
Release: 2008-01-03
ISBN 10: 0470055901
ISBN 13: 9780470055908
Language: EN, FR, DE, ES & NL

Garde Manger Book Review:

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

The Working Garde Manger

The Working Garde Manger
Author: Al Meyer
Publsiher: CRC Press
Total Pages: 544
Release: 2012-12-17
ISBN 10: 1466592427
ISBN 13: 9781466592421
Language: EN, FR, DE, ES & NL

The Working Garde Manger Book Review:

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sautéing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry. The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference. More information is available on the author's website at http://chefalmeyer.com/. Visit YouTube to see Chef Meyer's techniques and recipes: Turkey Breast Butchery Turkey Breast Truss with Brine, Mirepoix, Bay Leaf, Herb & Lemon Turkey Bone & Tendon Removal with Sautéed Shallots, Garlic, Tarragon & Seasoning Butternut Squash with Dates Charred Ginger & Rosemary Pig Butchery Pig Butchery

Garde Manger The Art and Craft of the Cold Kitchen 4th Edition

Garde Manger  The Art and Craft of the Cold Kitchen  4th Edition
Author: The Culinary Institute of America
Publsiher: Wiley Global Education
Total Pages: 720
Release: 2012-04-13
ISBN 10: 1118692594
ISBN 13: 9781118692592
Language: EN, FR, DE, ES & NL

Garde Manger The Art and Craft of the Cold Kitchen 4th Edition Book Review:

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, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Simply Garde Manger with Chef Jacq

Simply Garde Manger with Chef Jacq
Author: Francis Henri Jacquinet
Publsiher: Author House
Total Pages: 193
Release: 2014
ISBN 10: 1491814411
ISBN 13: 9781491814413
Language: EN, FR, DE, ES & NL

Simply Garde Manger with Chef Jacq Book Review:

"Produced by The Art and Science of Culinary Arts with Chef Jacq. A Conaedot LLC International Production 2014, Houston, Texas, USA."

Chuck s Day Off

Chuck s Day Off
Author: Chuck Hughes
Publsiher: Harper Collins
Total Pages: 296
Release: 2013-05-28
ISBN 10: 1443416401
ISBN 13: 9781443416405
Language: EN, FR, DE, ES & NL

Chuck s Day Off Book Review:

You love the show, now get the cookbook and get inspired Chef Chuck Hughes cooks in his restaurants all week, making sure that every dish he sends out at his two Montreal spots, Garde Manger and Le Bremner, is perfect, and that every client leaves happy. He cooks for love and for fun, and what he cooks up makes for fabulous and engaging television viewing on the hit Food Network Canada and Cooking Channel (U.S.) show Chuck’s Day Off. This cookbook features over 100 recipes: favourite dishes and menus from the long-running show, plus all-new recipes developed just for the book. The flavour-packed dishes are grouped into menus and connected to stories that Chuck tells, providing a behind-the-scenes look at Chuck’s life and the challenges he faces in balancing his dedication to great food with the daily realities of running restaurants. Food lovers and cooks of all levels will fall in love with Chuck’s open and honest cooking and easy and incredibly addictive style of comfort food.

Garde Manger

Garde Manger
Author: Abundio Baet
Publsiher: Unknown
Total Pages: 212
Release: 2006
ISBN 10: 9781598007985
ISBN 13: 159800798X
Language: EN, FR, DE, ES & NL

Garde Manger Book Review:

Astonishing answers to unspoken questions revealed! This book for Garde Manger is an avenue to showcase our artistic talent in carving. Paetenian artists are well known champions of numerous culinary competitions around the world. Learn the art that our ancestors passed on to us, the un-measurable talent of Paetenians in artistic carvings. I am hoping this will help seekers of artistic carvings take in new ideas. I hope it serves it's purpose to beginners and/or those experienced professional artists hoping to expand their skills in the art of culinary carvings and sculptures.

The Professional Garde Manger

The Professional Garde Manger
Author: David Paul Larousse
Publsiher: Wiley
Total Pages: 440
Release: 1996-04-13
ISBN 10: 9780471106036
ISBN 13: 0471106038
Language: EN, FR, DE, ES & NL

The Professional Garde Manger Book Review:

The Professional Garde Manger Garde manger--the art of preparing, presenting, and decorating cold food for buffets and banquets--is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. Creative artistry is essential to great garde manger work, with food and table ornamentation as important as the food itself. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger deparment, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence. The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well. A comprehensive collection of techniques and recipes for one of the most creative culinary crafts--buffet preparation and cold food presentation Preparing, constructing, and presenting elegant buffets and banquet tables require an expansive recipe repertoire, a flair for culinary artistry, and a large dollop of creativity. In this comprehensive guide to the world of the garde manger chef, David Paul Larousse shares his experience in producing dazzling and palate-pleasing arrays of food. Among the delectable collection of 600 recipes is a wealth of classical garde manger dishes as well as the latest in cuisine moderne, from Pate de Foie Gras en Brioche and Consomme Madrilene to California Apples and Chilled Cream of Lettuce Soup. International recipes bring a wide variety of tastes into the mixing bowl, creating innumerable possibilities for sumptuous spreads. Food and table decoration is as much a part of garde manger work as are the recipes. Larousse provides numerous ideas for perfect canapes, breathtaking salads, magnificent ice sculptures, exquisite still-life arrangements, stunning tallow and salt dough piece montees, and much more. Full-page color photographs showcase ways of combining foods to delight and surprise even the most jaded guests. This unique collection and guide, a must-have addition to any culinary library, will expand the repertoires of even seasoned chefs and spark the imaginations of professional cooks, caterers, and culinary students.

Garde Manger Notebook Garde Manger Diary Garde Manger Journal Funny Gift for Garde Manger

Garde Manger Notebook   Garde Manger Diary   Garde Manger Journal   Funny Gift for Garde Manger
Author: Crafted Profession Notebooks
Publsiher: Unknown
Total Pages: 112
Release: 2019-08-13
ISBN 10: 9781686066887
ISBN 13: 1686066880
Language: EN, FR, DE, ES & NL

Garde Manger Notebook Garde Manger Diary Garde Manger Journal Funny Gift for Garde Manger Book Review:

110 white pages College-ruled notebook (medium ruled) matte cover This funny Garde Manger notebook is a great Garde Manger gift under 10.00. It is the perfect companion for any Garde Manger. Use it as a Garde Manger journal, Garde Manger planner or as a gift for a Garde Manger. Keep track of your duties, shifts, successes, and improvements with this Garde Manger diary.

Study Guide to accompany Professional Garde Manger A Comprehensive Guide to Cold Food Preparation

Study Guide to accompany Professional Garde Manger  A Comprehensive Guide to Cold Food Preparation
Author: Lou Sackett,Jaclyn Pestka,Wayne Gisslen
Publsiher: Wiley
Total Pages: 168
Release: 2010-04-12
ISBN 10: 9780470284735
ISBN 13: 0470284730
Language: EN, FR, DE, ES & NL

Study Guide to accompany Professional Garde Manger A Comprehensive Guide to Cold Food Preparation Book Review:

This much-awaited text provides a complete look at this specializedarea in the culinary arts. Professional Garde Mangerpresents culinary students and professional working chefs with thecomprehensive and visual coverage of everything they need to knowto master the cold kitchen. This definitive new text on gardemanger work provides step-by-step techniques and procedurescovering over 450 recipes and more than 750 recipe variations forthe garde manger chef. Illustrated with line drawings andmore than 500 new photos, it covers topics ranging from simplesalads to mousellines and charcuterie specialties to careers in thefield. Same proven pedagogical features and easy-to-follow recipelayout as Professional Cooking andProfessional Baking, including chapter pre-requisitesand objectives and key terms. Focus on teaching and mastering skills necessary to besuccessful as a garde manger chef, with reinforcement in practicingrecipes provided. Sidebars throughout the text present special topics, includingThe History of... and The Scienceof... boxes, which add interesting insight and detail Over 500 new photographs illustrate by step-by-step processesand techniques and beautifully presented finished dishes More than 450 new recipes and over 750 recipe variationscombine to offer the most comprehensive selection of recipesencompassing numerous styles and techniques available Plating blueprint diagrams accompany many finished dish recipesshow how the final presentation is built Thoroughly revised and updated, WileyCulinarE-CompanionTM RecipeManagement Software now includes video clips demonstratingbasic skills for use as prework or review, and contains all recipesfrom the book -- and more!

Four Kitchens

Four Kitchens
Author: Lauren Shockey
Publsiher: Grand Central Publishing
Total Pages: 352
Release: 2011-07-27
ISBN 10: 0446576123
ISBN 13: 9780446576123
Language: EN, FR, DE, ES & NL

Four Kitchens Book Review:

At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world. DIV language=JavaScript onmouseout="msoCommentHide('_com_1')" msoCommentShow(?_anchor_1?,?_com_1?)? /div

Career Opportunities in Casinos and Casino Hotels

Career Opportunities in Casinos and Casino Hotels
Author: Facts On File, Incorporated
Publsiher: Infobase Publishing
Total Pages: 344
Release: 2009
ISBN 10: 1438120656
ISBN 13: 9781438120652
Language: EN, FR, DE, ES & NL

Career Opportunities in Casinos and Casino Hotels Book Review:

Features numerous job profiles in the casino and gaming industry and includes appendixes covering professional organizations, schools, associations, unions, and casinos. Career profiles include blackjack dealer, casino host, concierge, and hotel publicist.

Study Guide to accompany Professional Garde Manger A Comprehensive Guide to Cold Food Preparation

Study Guide to accompany Professional Garde Manger  A Comprehensive Guide to Cold Food Preparation
Author: Lou Sackett,Jaclyn Pestka,Wayne Gisslen
Publsiher: Wiley
Total Pages: 168
Release: 2010-04-12
ISBN 10: 9780470284735
ISBN 13: 0470284730
Language: EN, FR, DE, ES & NL

Study Guide to accompany Professional Garde Manger A Comprehensive Guide to Cold Food Preparation Book Review:

This much-awaited text provides a complete look at this specializedarea in the culinary arts. Professional Garde Mangerpresents culinary students and professional working chefs with thecomprehensive and visual coverage of everything they need to knowto master the cold kitchen. This definitive new text on gardemanger work provides step-by-step techniques and procedurescovering over 450 recipes and more than 750 recipe variations forthe garde manger chef. Illustrated with line drawings andmore than 500 new photos, it covers topics ranging from simplesalads to mousellines and charcuterie specialties to careers in thefield. Same proven pedagogical features and easy-to-follow recipelayout as Professional Cooking andProfessional Baking, including chapter pre-requisitesand objectives and key terms. Focus on teaching and mastering skills necessary to besuccessful as a garde manger chef, with reinforcement in practicingrecipes provided. Sidebars throughout the text present special topics, includingThe History of... and The Scienceof... boxes, which add interesting insight and detail Over 500 new photographs illustrate by step-by-step processesand techniques and beautifully presented finished dishes More than 450 new recipes and over 750 recipe variationscombine to offer the most comprehensive selection of recipesencompassing numerous styles and techniques available Plating blueprint diagrams accompany many finished dish recipesshow how the final presentation is built Thoroughly revised and updated, WileyCulinarE-CompanionTM RecipeManagement Software now includes video clips demonstratingbasic skills for use as prework or review, and contains all recipesfrom the book -- and more!

Career Opportunities in the Food and Beverage Industry

Career Opportunities in the Food and Beverage Industry
Author: Kathleen Hill
Publsiher: Infobase Publishing
Total Pages: 298
Release: 2010
ISBN 10: 081607612X
ISBN 13: 9780816076123
Language: EN, FR, DE, ES & NL

Career Opportunities in the Food and Beverage Industry Book Review:

Describes more than eighty jobs in the food and beverage industry, including position descriptions, salary ranges, employment outlook, and tips for entry.