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Garde Manger 4th The Art and Craft of the Cold Kitchen

Name: Garde Manger 4th
Author: The Culinary Institute Of America (Cia)

Auteur: . CIA

Taal: Engels

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Auteur: . CIA The Culinary Institute Of America (Cia)

Engels
Hardcover
9780470587805
26 april 2012
706 pagina's

Alle productspecificaties

Samenvatting

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.

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.

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.

Productspecificaties

Inhoud

Taal: en
Bindwijze: Hardcover
Oorspronkelijke releasedatum: 26 april 2012
Aantal pagina's: 706
Illustraties: Nee

Betrokkenen

Hoofdauteur: . CIA
Tweede Auteur: The Culinary Institute Of America (Cia)
Hoofduitgeverij: WILQ

Overige kenmerken

Editie: 4
Extra groot lettertype: Nee
Product breedte: 225 mm
Product hoogte: 44 mm
Product lengte: 279 mm
Studieboek: Ja
Verpakking breedte: 220 mm
Verpakking hoogte: 46 mm
Verpakking lengte: 279 mm
Verpakkingsgewicht: 2350 g

EAN

EAN: 9780470587805

Je vindt dit artikel in

Categorieën: Kookboeken

Technologie & Bouwkunde

Technologie

Beroepstechnologie

Boeken
Taal: Engels
Beschikbaarheid: Leverbaar
Boek, ebook of luisterboek?: Boek
Studieboek of algemeen: Algemene boeken

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