PDF Ebook Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, by Lou Sackett, Jaclyn Pestka, Wayne Gisslen
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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, by Lou Sackett, Jaclyn Pestka, Wayne Gisslen
PDF Ebook Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, by Lou Sackett, Jaclyn Pestka, Wayne Gisslen
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- Sales Rank: #103667 in Books
- Published on: 2010-03-15
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x 1.50" w x 8.60" l, 4.61 pounds
- Binding: Hardcover
- 816 pages
Amazon.com Review
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!
Tips and Recipes from Professional Garde Manger
Characteristics of Hors d’Oeuvres
Understanding Cold Soups
Recipe for Asparagus Bundle Tourangelle
Review
We don’t know how much attention is paid to the cold food aspect of your restaurant’s operation. But we’re betting you’d find a hundred things about it you could do better merely by skimming through Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation (Wiley, $85).
Authors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus.
These three topics are covered extensively in this impressively comprehensive book. There's plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and there's one just for mousselines. But don't worry. While the term garde manger may conjure up visions of stilted 1970s continental cuisine, this book's contents are right in step with the culinary times.
There are 375 recipes in all. But the greater value may come from the book's serious tone. The textbook-like approach lets whoever holds the position in your kitchen know that their work is indeed important and can be done much better than it's being done now.
Garde manger work will never be sexy. But this book gives you an easy way to upgrade the quality of the food that comes out of the cold food station in your kitchen. These days, that can mean a lot. (Restaurant-Hospitality.com)
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From the Back Cover
MASTER THE ART OF THE COLD KITCHEN
Millions of chefs have learned the fundamentals of cooking and baking like a professional from Professional Cooking and Professional Baking. Now, Lou Sackett, Jaclyn Pestka, and consulting author Wayne Gisslen bring those same hallmark features to understanding the art of garde manger.
This comprehensive and beautifully designed book builds on basic skills to present students and professional chefs with the advanced concepts and skills necessary to master garde manger work. Visually stunning and lavishly illustrated, the book includes step-by-step techniques, procedures, and finished dishes for more than 375 recipes and 400 variations. A variety of visuals totaling more than 700, and including more than 500 photographs, new and unique plating blueprints, and hundreds of line drawings, bring to life the methods, skills, and artistry at the core of garde manger work.
Professional Garde Manger is organized in a logical progression from basic preparations, such as sauces, salads, and sandwiches, to more complex ones, such as charcuterie work, mousselines, and chaud-froid. Within each chapter, practical theory is presented first, followed by information on ingredients, basic procedures, and, finally, recipes.
The demands of the garde manger's craft require knowledge and skills drawn from all culinary disciplines. Professional Garde Manger, the most comprehensive treatment of the cold kitchen available, thoroughly prepares culinary students, cooks, and chefs for the specialized work of the garde manger chef—presenting high-quality cold foods for a variety of purposes and settings.
Most helpful customer reviews
6 of 7 people found the following review helpful.
Professional book made for any style of cook
By Scott
To manage cold food preparation in a creative fashion is what Garde Manger is all about. The basics and skills needed to handle the station can flow through into the home kitchen as well if you follow along in this book. For the professional this book will be a way to refine your skills in Catering, Banquet service and general foodservice operations. For the home cook this book will open your eyes to the wonderful world of Garde Manger and help you develop skills that will assist in your home cooking and possibly moving into a professional setting.
The book is broken down into 18 chapters, starting with the Garde Manger Profession and finishing with Buffets and Food Bars. You will learn the very basics of production and follow through with design, plating and adding condiments and decor to round out the recipe. The different levels and expectations of cold food are laid out quite well in Chapter one and certainly leave no stone unturned. If you are a novice in the kitchen you may want to study the book a bit first to pick up the terminology so you can better prepare yourself for what's ahead.
The recipes and methods for preparation are easy to follow and include step by step instructions with pictures and diagrams. If you take the time to look over the recipe before you begin then you have mastered the first rule of the kitchen. Read everything and set your station or area up with the needed ingredients and kitchen tools to get the job done. Once you work through the first selected recipes you will gain a measure of satisfaction and accomplishment that will carry your through the book.
I've enjoyed reading through the book and have utilized several recipes in my professional kitchen as well as adapting them a bit to my home kitchen. I look forward to utilizing these recipes to enhance my cold food preparation skills and as well as giving me some new ideas in cold food production. This book certainly deserves a nice spot on my culinary shelf and I'm sure you will enjoy it as well.
4 of 4 people found the following review helpful.
EPIC BOOK
By VLK
The Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation is an incredible asset to any legitimate kitchen. The Garde Manger segment in a kitchen in completey under appreciated and over looked. This text does an incredible job of breaking down the station, how to set up the station, and most importantly, how to handle cold foods that are considered potientially dangerous. Lastly, this book tries and succeeds in reminding us of classic techniques that has slowly becoming a dying art. An my mind, an EPIC TEXT!
0 of 0 people found the following review helpful.
Fantastic!!!
By Tica
I purchased this text to assist me in culinary school. I was not expecting it to arrive so quickly. It is a new text and costs only 1/3 the price of the E-texts my school provides. Best part is, I can have the accounting office refund the E-book costs to my account by showing I have the hard back book- AND, unlike the E-book, the hardback never expires. Thank you Amazon!
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