This
much-awaited text provides a complete look at this specialized area in the
culinary arts. Professional Garde Manger: A
Comprehensive Guide to Cold Food Preparation by Lou
Sackett, Jaclyn Pestka, Wayne Gisslen 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.
The Professional
Garde Manger is an incredible asset to any legitimate kitchen. The Garde Manger
segment in a kitchen in completey under appreciated and over looked. This text
does an incredible job of breaking down the station, how to set up the station,
and most importantly, how to handle cold foods that are considered potientially
dangerous. Lastly, this book tries and succeeds in reminding us of classic
techniques that has slowly becoming a dying art.
I've
enjoyed reading through the Professional Garde Manger book and have utilized
several recipes in my professional kitchen as well as adapting them a bit to my
home kitchen. I look forward to utilizing these recipes to enhance my cold food
preparation skills and as well as giving me some new ideas in cold food
production. This book certainly deserves a nice spot on my culinary shelf and
I'm sure you will enjoy it as well.
Or
Download pdf ebook
Ops Sorry, You Can BUY Book, CLICK HERE
Professional Garde Manger PDF Ebook Download
Lou Sackett (Author), Jaclyn Pestka (Author), Wayne Gisslen (Author) | Paperback: 816 pages | Publisher: Wiley
