Garde Manger: The Art and Craft of the Cold Kitchen (精装)
点此进入淘宝搜索页搜索分類: 图书,进口原版书,Cooking, Food & Wine（烹调，食品与酒类）,Culinary Arts & Techniques（烹调艺术与技巧）,
基本信息出版社:JOHN WILEY & SONS INC (2008年1月1日)精装:688页ISBN:0470228733条形码:9780470228739产品尺寸及重量:27.7 x 22.4 x 3.6 cm ; 2.1 KgASIN:0470228733
商品描述内容简介"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 brining, micro greens, tapas menus, and "action" buffet stations has been developed to meet the needs of faculty and students and to reflect the most current industry trends. A 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 sauteing meats, fish, poultry, vegetables, and legumes. With 540 recipes and 360 full-color photographs, this comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvres; condiments, crackers, and pickles; and buffet development and presentation.
