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More copies of this ISBNModern Garde Manger: A Global Perspectiveby Robert B. Garlough
Synopses & ReviewsPublisher Comments:The Modern Garde Manger is a meticulously organized textbook designed to meet the educational needs of novice culinary students. 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 of text and recipes focus on the different aspects of the chef's required knowledge and responsibilities. These sections provide detailed information on the foundations in garde manger, the preparation and fabrications skills of the garde manger, preserved foods of the garde manger, and displayed arts of the garde manger. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review, which reinforce key concepts presented in the text .With over 500 color photographs, 250 recipes, and 75 beautifully illustrated graphs and charts, The Modern Garde Manger is the most educationally comprehensive text written for today's culinary classroom. Synopsis: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 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. Four distinct sections covering twenty 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 more than 800 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. About the AuthorRobert B. Garlough is a Chef Emeritus in the Hospitality Education Department of Grand Rapids Community College in Grand Rapids, Michigan. He is also a Partner of My Chef, Inc., located in Naperville, Illinois. Table of ContentsChapter 1: Perspectives in Garde Manger Chapter 2: Calculations and Controls for the Garde Manger Chapter 3: Banquet Organization Chapter 4: Amuse-Bouches, Appetizers, and Hors d'Oeuvers Chapter 5: Salads with Vegetables, Fruits, and Grains Chapter 6: Sandwiches Chapter 7: Poultry and Game Birds Chapter 8: Game Meats Chapter 9: Meats Chapter 10: Fish and Shellfish Chapter 11: Specialty Meats Chapter 12: Methods of Perserving Foods Chapter 13: Curing, Sausage Making, and Smoking Chapter 14: Pates, Terrines, and Mousselines Chapter 15: Kitchen-Made Cheeses and Creams Chapter 16: Sculpting, Carving and Modeling Chapter 17: Food Decoration, Platter Presentation and Culinary Competition What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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