Professional Garde Manger - A Comprehensive Guide to Cold Food Preparation

Informationen zum Autor Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania. Wayne Gisslen (Consulting Author) is the author of the best-selling series of culinary books that includes Professional Cooking, Professional Baking, Advanced Professional Cooking, and Essentials of Professional Cooking, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts. Klappentext Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen.This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field.This much-awaited text provides a complete look at this specialized area in culinary arts. Zusammenfassung 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. Inhaltsverzeichnis Recipe Table of Contents. Preface. How to Use This Book. Acknowledgments. 1.The Garde Manger Profession. The History of Garde Manger. The Successful Garde Manger Chef. Opportunities in Garde Manger. Garde Manger Facilities and Equipment. 2. Sauces and Dressings. Introduction to Emulsion Sauces. Vinaigrettes. Mayonnaise. Classic Mayonnaise Sauces. Contemporary Mayonnaise-Based Sauces and Dressings. Dairy-Based Sauces. Cold Sauces Made from Vegetables and Fruits. 3. Simple Salads and Tossed Salads. Salads Made from Leafy Greens. Salad Ingredients. Purchasing Salad Greens. Cleaning, Fabricating, and Storing Salad Greens. Four Methods of Preparing Simple and Tossed Salads. 4. Cold Vegetables and Fruits. Vegetables in Garde Manger Work. Applications for Cold Vegetables. Understanding Vegetables. Fruits in Garde Manger Work. Applications for Fruits and Fruit Dishes. Understanding Fruit. Purchasing, Storing, and Managing Produce. Fabricating Produce. Preparing Vegetables for Raw Service. Cooking Vegetables and Fruits. 5. Complex Salads. Understanding Complex Salads. Understanding Arranged Salads. 6. Cold Seafood. Understanding Seafood Classifications. Types of Cold Seafood Dishes. Cooking Methods for Cold Seafood. Seafood Mousses. Seafood Served Raw. Raw Shellfish Specialties. Caviar. 7. Cold Meats. Applications for Cold Meats. Preparing Cold Meat Products. Raw Meat Dishes. Meat-Based Mousses. Foie Gras. 8. Cold Soups. Understanding Cold Soups. Preparing Cold Soups....

List of contents

Preface
 
Acknowledgements
 
How to Use This Book
 
Table of Contents
 
Recipe Table of Contents
 
Chapter 1: The Garde Manger Profession
 
Chapter 2: Sauces and Dressings
 
Chapter 3: Simple Salads and Tossed Salads
 
Chapter 4: Cold Vegetables and Fruits
 
Chapter 5: Complex Salads
 
Chapter 6: Cold Seafood
 
Chapter 7: Cold Meats
 
Chapter 8: Cold Soups
 
Chapter 9: Garde Manger Sandwiches
 
Chapter 10: Cold Hors d'Oeuvres
 
Chapter 11: Cured and Smoked Foods
 
Chapter 12: Sausages
 
Chapter 13: Pâtés, Terrines, and Charcuterie Specialties
 
Chapter 14: Cheese and Other Cultured Dairy Products
 
Chapter 15: Mousselines
 
Chapter 16: Aspic and Chaud-Froid
 
Chapter 17: Condiments, Embellishments, and Décor
 
Chapter 18: Buffets and Food Bars
 
Appendix: Basic Preparations
 
Bibliography
 
Glossary
 
Subject Index
 
Recipe Index

Report

We don't know how much attention is paid to the cold food aspect of your restaurant's operation. But we're betting you'd find a hundred things about it you could do better merely by skimming through Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation (Wiley, $85).
Authors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus.

These three topics are covered extensively in this impressively comprehensive book. There s plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and there s one just for mousselines. But don t worry. While the term garde manger may conjure up visions of stilted 1970s continental cuisine, this book s contents are right in step with the culinary times.

There are 375 recipes in all. But the greater value may come from the book s serious tone. The textbook-like approach lets whoever holds the position in your kitchen know that their work is indeed important and can be done much better than it s being done now.

Garde manger work will never be sexy. But this book gives you an easy way to upgrade the quality of the food that comes out of the cold food station in your kitchen. These days, that can mean a lot. (Restaurant-Hospitality.com)

Product details

• Authors: Wayne Gisslen, Wayne Sackett Gisslen, Jacly Pestka, Jaclyn Pestka, L Sackett, Lo Sackett, Lou Sackett
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 09.04.2010
• EAN: 9780470179963
• ISBN: 978-0-470-17996-3
• No. of pages: 816
• Subjects: Education and learning > Teaching preparation > Vocational needs; Kochen, Hospitality, Hotelgewerbe, Gastronomie u. Touristik, Kochen u. Kochkunst, Professional Cooking & Culinary Arts