garde manger the art and craft of the cold kitchen

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Garde Manger

Author : Culinary Institute of America
ISBN : 9780470587805
Genre : Cooking
File Size : 50. 29 MB
Format : PDF, Kindle
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A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.

Garde Manger

Author : The Culinary Institute of America (CIA)
ISBN : 9780470055908
Genre : Cooking
File Size : 63. 46 MB
Format : PDF, ePub, Mobi
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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.

Garde Manger The Art And Craft Of The Cold Kitchen 4th Edition

Author : The Culinary Institute of America
ISBN : 9781118692592
Genre : Cooking
File Size : 81. 55 MB
Format : PDF, ePub
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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.

Garde Manger

Author : The American Culinary Federation
ISBN : 9780133004540
Genre : Business & Economics
File Size : 42. 83 MB
Format : PDF, ePub, Mobi
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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.

Garde Manger

Author : Culinary Institute of America (CIA) Staff
ISBN : 0471390976
Genre :
File Size : 49. 89 MB
Format : PDF, ePub
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Professional Garde Manger

Author : Lou Sackett
ISBN : 9780470179963
Genre : Cooking
File Size : 58. 16 MB
Format : PDF, ePub, Mobi
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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!

Math For The Professional Kitchen

Author : Laura Dreesen
ISBN : 9780470508961
Genre : Cooking
File Size : 81. 90 MB
Format : PDF, Docs
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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

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