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Modern Garde Manger: A Global Perspective - Hardcover - GOOD - Picture 1 of 1
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Modern Garde Manger: A Global Perspective - Hardcover - GOOD

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eBay item number:256503055269
Last updated on May 29, 2024 04:51:08 PDTView all revisionsView all revisions

Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Brand
Unbranded
Book Title
Modern Garde Manger: A Global Perspective
MPN
Does not apply
ISBN
9781111307615
Subject Area
Cooking, Business & Economics
Publication Name
Modern Garde Manger : a Global Perspective
Item Length
10.9 in
Publisher
Delamr Cengage Learning
Subject
Methods / Quantity, Methods / Garnishing & Food Presentation, Careers / General, Methods / General, Industries / Food Industry, Courses & Dishes / General, Entertaining
Publication Year
2011
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.6 in
Author
Robert Garlough
Features
Revised
Item Width
8.8 in
Item Weight
84.2 Oz
Number of Pages
800 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
Delamr Cengage Learning
ISBN-10
111130761x
ISBN-13
9781111307615
eBay Product ID (ePID)
12038786588

Product Key Features

Author
Robert Garlough
Publication Name
Modern Garde Manger : a Global Perspective
Format
Hardcover
Language
English
Features
Revised
Subject
Methods / Quantity, Methods / Garnishing & Food Presentation, Careers / General, Methods / General, Industries / Food Industry, Courses & Dishes / General, Entertaining
Publication Year
2011
Type
Textbook
Subject Area
Cooking, Business & Economics
Number of Pages
800 Pages

Dimensions

Item Length
10.9 in
Item Height
1.6 in
Item Width
8.8 in
Item Weight
84.2 Oz

Additional Product Features

Edition Number
2
Edition Description
Revised Edition
Reviews
"The recipes include both classics that still work and items that would be unsurprising on a fine dining restaurant menu in a major city. The consideration of international recipes and chef profiles also adds to the currency of the book- we live in a global culinary world."Jonathan Deutsch, Kingsborough Community College, CUNY
Table of Content
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.
Copyright Date
2012
Target Audience
College Audience

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