Modern Garde Manger A Global Perspective

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Modern Garde Manger: A Global Perspective

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Author : Robert B Garlough
Publisher : Cengage Learning
ISBN 13 : 9781111307615
Total Pages : 800 pages
Book Rating : 4.3/5 (76 download)

Book Synopsis Modern Garde Manger: A Global Perspective by : Robert B Garlough

Download or read book Modern Garde Manger: A Global Perspective written by Robert B Garlough and published by Cengage Learning. This book was released on 2012-11-16 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Modern Garde Manger

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Author : Robert Garlough
Publisher : Delmar
ISBN 13 : 9781111307608
Total Pages : 780 pages
Book Rating : 4.3/5 (76 download)

Book Synopsis Modern Garde Manger by : Robert Garlough

Download or read book Modern Garde Manger written by Robert Garlough and published by Delmar. This book was released on 2011-02-17 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, International Edition was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are over five hundred four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.

Modern Garde Manger

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Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (1 download)

Book Synopsis Modern Garde Manger by :

Download or read book Modern Garde Manger written by and published by . This book was released on 2006 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Garde Manger

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Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470587806
Total Pages : 730 pages
Book Rating : 4.4/5 (75 download)

Book Synopsis Garde Manger by : The Culinary Institute of America (CIA)

Download or read book Garde Manger written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

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Author : Al Meyer
Publisher : CRC Press
ISBN 13 : 1439866309
Total Pages : 543 pages
Book Rating : 4.4/5 (398 download)

Book Synopsis The Working Garde Manger by : Al Meyer

Download or read book The Working Garde Manger written by Al Meyer and published by CRC Press. This book was released on 2012-12-17 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Techniques of Healthy Cooking

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Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470635436
Total Pages : 578 pages
Book Rating : 4.4/5 (76 download)

Book Synopsis Techniques of Healthy Cooking by : The Culinary Institute of America (CIA)

Download or read book Techniques of Healthy Cooking written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2013-02-04 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

Modern Buffet Presentation

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Author : Carol Murphy Clyne
Publisher : Wiley Global Education
ISBN 13 : 1118805933
Total Pages : 384 pages
Book Rating : 4.1/5 (188 download)

Book Synopsis Modern Buffet Presentation by : Carol Murphy Clyne

Download or read book Modern Buffet Presentation written by Carol Murphy Clyne and published by Wiley Global Education. This book was released on 2014-05-05 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays. Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business Combines the business of running a catering operation with recipes and menus to provide inspiration

The Professional Chef, Study Guide

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Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1118139887
Total Pages : 210 pages
Book Rating : 4.1/5 (181 download)

Book Synopsis The Professional Chef, Study Guide by : The Culinary Institute of America (CIA)

Download or read book The Professional Chef, Study Guide written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-10-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.

Classical Cooking the Modern Way

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Author : Eugen Pauli
Publisher : Cbi Publishing Company
ISBN 13 :
Total Pages : 648 pages
Book Rating : 4.E/5 ( download)

Book Synopsis Classical Cooking the Modern Way by : Eugen Pauli

Download or read book Classical Cooking the Modern Way written by Eugen Pauli and published by Cbi Publishing Company. This book was released on 1979 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A foodservice reference source that covers principles of kitchen management and cookery, this edition is the first English version, based on the 7th German and 1st French editions. Included are the fundamentals of classical French cookery and the latest developments and trends in the foodservice industry. Descriptions and illustrations for all basic forms of food preparations are provided. The book is divided into 2 parts: 1) General theory and 2) Cookery. Part 1 covers: kitchen principles, foods, nutrition, menus, and accountability. Part 2 covers preparation of specific food types (e.g., sauces, salads, entrees). A glossary and references are included. This resource can be used in conjunction with the film series "The Modern Basics of Classical Cooking." (kbc).

tawâw

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Author : Shane M. Chartrand
Publisher : House of Anansi
ISBN 13 : 1487006055
Total Pages : 323 pages
Book Rating : 4.4/5 (87 download)

Book Synopsis tawâw by : Shane M. Chartrand

Download or read book tawâw written by Shane M. Chartrand and published by House of Anansi. This book was released on 2019-10-01 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.

Professional Cooking

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Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471382782
Total Pages : 0 pages
Book Rating : 4.3/5 (827 download)

Book Synopsis Professional Cooking by : Wayne Gisslen

Download or read book Professional Cooking written by Wayne Gisslen and published by Wiley. This book was released on 1999-10-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

Girl Cook

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Author : Hannah McCouch
Publisher : Villard Books
ISBN 13 : 9780812968408
Total Pages : 244 pages
Book Rating : 4.9/5 (684 download)

Book Synopsis Girl Cook by : Hannah McCouch

Download or read book Girl Cook written by Hannah McCouch and published by Villard Books. This book was released on 2004 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this modern Cinderella story of love, sex, chefs, and the city, Layla Mitchner is a 28-year-old Cordon Bleu graduate trying to carve out a space for herself in the fast-paced, high-pressure world of Manhattan's top restaurant kitchens.

The Professional Chef

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Author : Culinary Institute of America (CIA) Staff
Publisher :
ISBN 13 : 9781118138588
Total Pages : 394 pages
Book Rating : 4.1/5 (385 download)

Book Synopsis The Professional Chef by : Culinary Institute of America (CIA) Staff

Download or read book The Professional Chef written by Culinary Institute of America (CIA) Staff and published by . This book was released on 2011-10-13 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Molecular Gastronomy

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Author : Jose Sanchez
Publisher : John Wiley & Sons
ISBN 13 : 111807386X
Total Pages : 320 pages
Book Rating : 4.1/5 (18 download)

Book Synopsis Molecular Gastronomy by : Jose Sanchez

Download or read book Molecular Gastronomy written by Jose Sanchez and published by John Wiley & Sons. This book was released on 2015-04-14 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

The Mere Mortal's Guide to Fine Dining

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Author : Colleen Rush
Publisher : Crown
ISBN 13 : 0767922034
Total Pages : 226 pages
Book Rating : 4.7/5 (679 download)

Book Synopsis The Mere Mortal's Guide to Fine Dining by : Colleen Rush

Download or read book The Mere Mortal's Guide to Fine Dining written by Colleen Rush and published by Crown. This book was released on 2006-10-24 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: From aperitif to digestif, approach every meal with savvy and grace. We’ve all experienced Fancy-Pants Restaurant Jitters at some point – the fear that you will unknowingly commit some fine-dining crime, whether it’s using the wrong fork, picking an amateur wine, mispronouncing foie gras, or gasping when your fish entrée arrives with its head still attached. Relax. The Mere Mortal’s Guide to Fine Dining is the ultimate antidote to restaurant anxiety. Where does your napkin go when you leave the table? Should you sniff the wine cork? And why, pray tell, are there so many forks? This comprehensive and accessible primer answers these and dozens of other questions and offers the basics on every aspect of fine dining, including: * How to navigate a place setting * Speaking menu-ese and the language of fine food * A refresher on polite and polished table manners * 911 for wine novices * A carnivore’s guide to beef, pork, lamb, and veal * What local, sustainable, and organic really mean * Japanese dining dos and don’ts * Who’s who on a restaurant’s staff * How to be a regular—or get the perks like one * Top restaurants across the country * What the food snobs know (and you should, too) * And much more… With a little help, any Mere Mortal can order wine with confidence, get great, attitude-free service, decipher menus, and finally, truly, savor any dining experience.

The Professional Garde Manger

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Author : David Paul Larousse
Publisher : Wiley
ISBN 13 : 9780471106036
Total Pages : 0 pages
Book Rating : 4.1/5 (6 download)

Book Synopsis The Professional Garde Manger by : David Paul Larousse

Download or read book The Professional Garde Manger written by David Paul Larousse and published by Wiley. This book was released on 1996-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Making of a Chef

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Author : Michael Ruhlman
Publisher : Macmillan
ISBN 13 : 080508939X
Total Pages : 338 pages
Book Rating : 4.8/5 (5 download)

Book Synopsis The Making of a Chef by : Michael Ruhlman

Download or read book The Making of a Chef written by Michael Ruhlman and published by Macmillan. This book was released on 2009-03-31 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.