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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....
