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. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field.
Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms.
Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided.
Sidebars throughout the text present special topics, including The History of... and The Science of... boxes, which add interesting insight and detail
Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes
More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available
Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built
Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!
Lou Sachett is a food writer and culinary educator who haswritten for both local and national culinary publications. Havingtaught previously at The Restaurant School in Philadelphia, shecurrently teaches at Dauphin County Technical School in Harrisburg,Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chefwith a specialty in world cuisines. Her tenure as chef instructorat The School of Culinary Arts in York, Pennsylvania led to herwork in garde manger and expertise in charcuterie. She is nowexecutive chef of Channels Food Rescue in Central Pennsylvania. Wayne Gisslen (Consulting Author) is the author of thebestselling series of culinary books that includesProfessional Cooking, Professional Baking, AdvancedProfessional Cooking, and Essentials of ProfessionalCooking, all published by Wiley. A graduate of the CulinaryInstitute of America, he has written and worked extensively in thefield of culinary arts.