Garde Manger Study Guide
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Garde Manger, Study Guide
Author | : The Culinary Institute of America (CIA) |
Publisher | : John Wiley & Sons |
Total Pages | : 50 |
Release | : 2012-04-16 |
Genre | : Cooking |
ISBN | : 1118173635 |
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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.
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