Garde Manger, Study Guide (4th Ed.) The Art and Craft of the Cold Kitchen
Auteur : The Culinary Institute of America (CIA)
The cold kitchen guide for students and chefs to complement the market-leading text
This is a study guide for culinary students and a reference guide for professional chefs. The Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen is the ideal accompaniment to the primary text. Since 1999, Garde Manger: The Art and Craft of the Cold Kitchen has been the market-leading textbook on the cold kitchen. The fourth edition shares up-to-date recipes, plating techniques, and flavor profiles, as well as industry trends. The study guide serves as a supplement to this edition. It's vital that culinary students have garde manger knowledge covering a broad range of culinary skills. Together, the text and guide support the reader having a comprehensive array information on topics such as cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development. The study guide is authored by The Culinary Institute of America.
Chapter 1: The Professional Garde Manger 5
Chapter 2: Cold Sauces and Cold Soups 8
Chapter 3: Salads 12
Chapter 4: Sandwiches 16
Chapter 5: Cured and Smoked Foods 19
Chapter 6: Sausage 23
Chapter 7: Terrines, Pates, Galantines, and Roulades 27
Chapter 8: Cheese 31
Chapter 9: Appetizers and hors d’oeuvre 35
Chapter 10: Condiments, Crackers, and Pickles 40
Chapter 11: Buffet Presentation 43
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Date de parution : 04-2012
Ouvrage de 48 p.
21.1x27.9 cm
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Prix indicatif 51,26 €
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Mots-clés :
The Culinary Institute of America; CIA; leading guide to the professional kitchen's cold food station; culinary students; professional chefs; up-to-date recipes; plating techniques; flavor profiles; artisanal cheeses; contemporary styles of pickles and vinegars; contemporary cooking methods; current industry trends; 450 recipes; apprentices; cooks; culinary skills; basic cold food preparations; roasting; poaching; simmering; saut?ing meats; fish; poultry; vegetables; legumes; hors d'oeuvre; cond