Garlough, RobertCampbell, Angus
Delmar Cengage Learning (Clifton Park, NY, 2012) (eng) English9781111307608Unknown2nd edCOOKERY (COLD DISHES); Glossary: p. 749-759; Appendix: p. 744-747; The second edition of 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. 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. Five sections covering seventeen 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 over five hundred 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, International Edition 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.
Physical dimension
xxxiv, 780 p.28 cm.ill.
Summary / review / table of contents
Dedication.
About the Authors.
Foreword.
Preface.
Acknowledgements.
Part I: FOUNDATIONS IN GARDE MANGER.
1. Introduction to Garde Manger.
2. Measurements and Equipment.
3. Modern Techniques in Kitchen Chemistry.
4. The Garde Manger's Pantry.
5. Cold Sauces, Dips, Soups, and Beverages.
6. Pasta, Dumplings, and Dough Accompaniments.
Part II: PREPARATION SKILLS OF THE GARDE MANGER.
7. Appetizers.
8. Salads and Dressings.
9. Sandwiches.
10. Raw Proteins.
Part III: FABRICATION SKILLS OF THE GARDE MANGER.
11. Fish and Shellfish.
12. Poultry and Game Birds.
13. Meats.
14. Specialty Meats.
15. Game Meats.
16. Curing, Smoking, Barbecue and Salumi.
Part IV: DISPLAYED ARTS OF THE GARDE MANGER.
17. Pates, Terrines, and Mousselines.
18. Cheese Preparation and Presentation.
19. Food Sculpting, Carving, and Modeling.
20. Food Decoration, Platter and Buffet Presentation.
Appendix A: Weights and Measurements.
Appendix B: Canned Goods.
Glossary.
References.
Recipe Index.
Subject Index.