Simply Garde Manger with Chef Jacq
Title | Simply Garde Manger with Chef Jacq PDF eBook |
Author | Francis Henri Jacquinet |
Publisher | Author House |
Pages | 215 |
Release | 2014 |
Genre | Cooking |
ISBN | 1491814411 |
"Produced by The Art and Science of Culinary Arts with Chef Jacq. A Conaedot LLC International Production 2014, Houston, Texas, USA."
The Working Garde Manger
Title | The Working Garde Manger PDF eBook |
Author | Al Meyer |
Publisher | CRC Press |
Pages | 543 |
Release | 2012-12-17 |
Genre | Technology & Engineering |
ISBN | 1439866309 |
A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sautéing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry. The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference. More information is available on the author's website at http://chefalmeyer.com/. Visit YouTube to see Chef Meyer's techniques and recipes: Turkey Breast Butchery Turkey Breast Truss with Brine, Mirepoix, Bay Leaf, Herb & Lemon Turkey Bone & Tendon Removal with Sautéed Shallots, Garlic, Tarragon & Seasoning Butternut Squash with Dates Charred Ginger & Rosemary Pig Butchery Pig Butchery
Professional Garde Manger, Study Guide
Title | Professional Garde Manger, Study Guide PDF eBook |
Author | Lou Sackett |
Publisher | Wiley |
Pages | 0 |
Release | 2010-04-12 |
Genre | Cooking |
ISBN | 9780470284735 |
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 detailOver 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishesMore than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques availablePlating blueprint diagrams accompany many finished dish recipes show how the final presentation is builtThoroughly 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
The Professional Chef's Art of Garde Manger
Title | The Professional Chef's Art of Garde Manger PDF eBook |
Author | Frederic H. Sonnenschmidt |
Publisher | Wiley |
Pages | 0 |
Release | 1992-08-15 |
Genre | Cooking |
ISBN | 9780471284895 |
Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating. * Lavish color photographs in a 16-page full-color insert. * Exciting salads and vegetarian pates and terrines.
Garde Manger
Title | Garde Manger PDF eBook |
Author | Culinary Institute of America |
Publisher | John Wiley & Sons |
Pages | 496 |
Release | 1999-10-11 |
Genre | Cooking |
ISBN |
Anyone can master the art of cold food preparation with this comprehensive guide which combines clear, illustrated explanations of basic methods in full color with more than 400 recipes.
Modern Garde Manger
Title | Modern Garde Manger PDF eBook |
Author | Robert Garlough |
Publisher | Delmar |
Pages | 780 |
Release | 2011-02-17 |
Genre | Buffets (Cooking) |
ISBN | 9781111307608 |
The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, International Edition was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are over five hundred four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.
New York Magazine
Title | New York Magazine PDF eBook |
Author | |
Publisher | |
Pages | 124 |
Release | 1983-02-14 |
Genre | |
ISBN |
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.