Garde Manger: The Art and Craft of the Cold Kitchen
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The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde 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.
Prefaceviii1The Professional Garde Manger12Cold Sauces and Cold Soups153Salads754Sandwiches1375Cured and Smoked Foods1796Sausage2277Terrines, Pates, Galantines, and Roulades2718Cheese3339Appetizers and Hors d'Oeuvre36110Condiments, Crackers, and Pickles46711The Modern Buffet49512Basic Recipes521Glossary551Bibliography and Recommended Reading561Recipe Index564Subject Index579
