Garde Manger: The Art and Craft of the Cold Kitchen - Rilegato

Culinary Institute Of America

Rilegato

ISBN 10: 0470587806 ISBN 13: 9780470587805

Casa editrice: John Wiley & Sons Inc, 2012

Riassunto

The leading guide to the professional kitchen's cold foodstation, now fully revised and updated

Garde Manger: The Art and Craft of the Cold Kitchen hasbeen the market's leading textbook for culinary students and a keyreference for professional chefs since its original publication in1999. This new edition improves on the last with the mostup-to-date recipes, plating techniques, and flavor profiles beingused in the field today. New information on topics like artisanalcheeses, contemporary styles of pickles and vinegars, andcontemporary cooking methods has been added to reflect the mostcurrent industry trends. And the fourth edition includes hundredsof all-new photographs by award-winning photographer Ben Fink, aswell as approximately 450 recipes, more than 100 of which areall-new to this edition. Knowledge of garde manger is an essentialpart of every culinary student's training, and many of the world'smost celebrated chefs started in garde manger as apprentices orcooks. The art of garde manger includes a broad base of culinaryskills, from basic cold food preparations to roasting, poaching,simmering, and sautéing meats, fish, poultry, vegetables, andlegumes. This comprehensive guide includes detailed information oncold 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.

Su questo libro

L'autore:

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Dalla quarta di copertina:

From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls "the best culinary school in the world," this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.

Su questa edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2012
• ISBN 10: 0470587806
• ISBN 13: 9780470587805
• Rilegatura: Copertina rigida
• Numero edizione: 4
• Numero di pagine: 706