Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger: The Art and Craft of the Cold Kitchen

Culinary Institute of America

Language: English

Pages: 722

ISBN: 0470587806

Format: PDF / Kindle (mobi) / ePub

The leading guide to the professional kitchen's cold food station, now fully revised and updated
Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

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all sorts of media and technology effectively. Learn more about the profession’s history, not just because it is interesting but also because it gives relevance and ballast to the decisions you make. managing people Restaurant operations rely directly on the work and dedication of a number of people, from executives and administrators to line cooks, wait staff, and maintenance and cleaning staff. No matter how large or small your 12 garde manger staff may be, the ability to engage all your

Buffalo Chicken Salad 149 Corona Bean and Grilled Baby Octopus Salad 150 cold sandwiches Bahn Saigon (Saigon Subs) 186 Muffuletta 188 Mediterranean Salad Sandwich 189 Curried Chicken Salad Open-Faced Sandwich 189 tea sandwiches and crostini Bruschetta with Oven-Roasted Tomatoes and Fontina 190 Fig and Walnut Bruschetta 191 Egg Salad Tea Sandwich 192 Smoked Salmon Tea Sandwich 192 Roquefort Butter and Red Pear Tea Sandwiches 193 Watercress Tea Sandwich 194 Cucumber Tea Sandwich 194 Marinated

vinegar, whisk in the oil, and season with dill, salt, and pepper. Acidulated water is made by combining 1 gal/3.84 L water with 2 tbsp/30 mL lemon juice or vinegar. two | cold sauces and cold soups 33 tangerine-pineapple vinaigrette yield: 32 fl oz/960 mL 10 fl oz/300 mL tangerine juice 5 1⁄2 fl oz/165 mL pineapple juice 10 fl oz/300 mL vegetable oil 5 1⁄2 fl oz/165 mL olive oil 2 tbsp/30 mL lemon juice 2 tsp/6.50 g salt 1⁄2 tsp/1 g coarse-ground black pepper 2 tsp/10 mL balsamic vinegar 2

temperature. Combine the grapefruit juice, oils, and zest in a blender. Blend on high speed until emulsified, about 2 minutes. Strain the oil through cheesecloth into a clean container. 2. Serve immediately or cover and refrigerate until needed. Blend briefly to reemulsify before service if necessary. » PRESENTATION IDEA In addition to using this emulsion in the Lobster Salad (page 152), try it as a dressing for a spinach salad with citrus segments or use it to add a layer of flavor as an

filled, garnished if desired, then closed if desired, and the crust is removed. The sandwich is then cut to shape and served at once. Straight-edged shapes give the best yield with the lowest food cost. These shapes are created by cutting with a sandwich knife or bread knife into squares, rectangles, diamonds, or triangles. Cutters in various shapes may be used to cut rounds, ovals, and other special shapes. The yield is generally lower when preparing these shapes, making them slightly more

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