Garde Manger, Revised and Updated Third Edition: The Art and Craft of the Cold Kitchen by The Culinary Institute of America

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  • ISBN 10 0470055901
  • ISBN 13 9780470055908
  • Published Jan 11 2008
  • Format Hardcover
  • Page Count 688
  • Language English
  • Edition 3rd Revised edition
  • Countries United Kingdom
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Ltd

Publishers Text

The leading guide to the professional kitchen's cold food station, now fully revised and updated.

Garde Manger is one of the most important courses culinary students take - and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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