*** BRAND NEW BOOK*** Premium Quality . Printed in English, high grade glossy paper. Express Shipping (worldwide) takes 3-5 Business days to deliver. CANNOT SHIP to P.O. Box, APO, FPO addresses. This book is International Edition. N° de ref. de la librería
Sinopsis: 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.
Review: Dedication. About the Authors. Foreword. Preface. Acknowledgements. Part I: FOUNDATIONS IN GARDE MANGER. 1. Introduction to Garde Manger. 2. Measurements and Equipment. 3. Modern Techniques in Kitchen Chemistry. 4. The Garde Manger's Pantry. 5. Cold Sauces, Dips, Soups, and Beverages. 6. Pasta, Dumplings, and Dough Accompaniments. Part II: PREPARATION SKILLS OF THE GARDE MANGER. 7. Appetizers. 8. Salads and Dressings. 9. Sandwiches. 10. Raw Proteins. Part III: FABRICATION SKILLS OF THE GARDE MANGER. 11. Fish and Shellfish. 12. Poultry and Game Birds. 13. Meats. 14. Specialty Meats. 15. Game Meats. 16. Curing, Smoking, Barbecue and Salumi. Part IV: DISPLAYED ARTS OF THE GARDE MANGER. 17. Pates, Terrines, and Mousselines. 18. Cheese Preparation and Presentation. 19. Food Sculpting, Carving, and Modeling. 20. Food Decoration, Platter and Buffet Presentation. Appendix A: Weights and Measurements. Appendix B: Canned Goods. Glossary. References. Recipe Index. Subject Index.
Título: Modern Garde Manger by Garlough 2E
Condición del libro: NEW
Descripción Estado de conservación: Brand New. Brand New, 2 edition, , , Softcover International Edition., GET IT FAST within 2-5 business days by UPS/DHL worldwide express with Tracking Number. Book is printed in English. NO PO Box, APO, FPO address. This is international edition. The international edition will has different ISBN and Cover design from US edition. Occasionally, international textbooks may come with different exercises at the end of chapters. Restricted sales disclaimer wordings //Not for Sales in USA and Canada// are printed on the cover of the book. It is legally to use the international edition in North America. We may ship the books from Asian regions for inventory purpose. Nº de ref. de la librería 4687N
Descripción Thomson Learning. Estado de conservación: New. Nº de ref. de la librería 96444062
Descripción Delmar, 2011. Paperback. Estado de conservación: Brand New. 2nd revised edition edition. 656 pages. 9.69x7.44x0.79 inches. In Stock. Nº de ref. de la librería zk1111307601