Garde Manger

Autor: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0470587806
File Size: 11,10 MB
Format: PDF, Docs
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A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.

Garde Manger

Autor: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470055901
File Size: 28,63 MB
Format: PDF, ePub, Mobi
Read: 6210
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The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

Garde Manger

Autor: Culinary Institute of America
Publisher:
ISBN: 9781118140062
File Size: 33,37 MB
Format: PDF, Docs
Read: 1232
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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.

Garde Manger The Art And Craft Of The Cold Kitchen 4th Edition

Autor: The Culinary Institute of America
Publisher: Wiley Global Education
ISBN: 1118692594
File Size: 64,79 MB
Format: PDF
Read: 9554
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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.

Baking And Pastry Mastering The Art And Craft 3rd Edition

Autor: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
ISBN: 1118805445
File Size: 40,39 MB
Format: PDF, Docs
Read: 5841
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The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations

Techniques Of Healthy Cooking

Autor: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0470635436
File Size: 47,20 MB
Format: PDF, ePub
Read: 3681
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Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Modern Garde Manger A Global Perspective

Autor: Robert B Garlough
Publisher: Cengage Learning
ISBN: 1133715117
File Size: 50,17 MB
Format: PDF
Read: 5694
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The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Four sections covering twenty chapters focus on the chef's required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are more than 800 four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. . While Modern Garde Manger, 2e still retains its exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this edition. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook; Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course; and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint slides and more. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Garde Manger

Autor: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118797518
File Size: 11,46 MB
Format: PDF, Kindle
Read: 6882
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Garde Manger Custom

Autor: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470228739
File Size: 49,62 MB
Format: PDF, Mobi
Read: 5502
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A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.

Math For The Professional Kitchen

Autor: Laura Dreesen
Publisher: John Wiley & Sons
ISBN: 0470508965
File Size: 10,21 MB
Format: PDF, Mobi
Read: 5466
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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.