Garde Manger: Cold Kitchen Fundamentals
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ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef's tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps professionals understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more Some additional features include: An ACF endorsement- makes this text unique. Chef's Tips-- provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs- appear throughout the book. Supportive Recipes-- include those tested in the working kitchen and culinary schools. MARKET: Professional chefs, anyone interested in the culinary arts
Format:Hardcover
Language:English
ISBN:0131182196
ISBN13:9780131182196
Release Date:February 2011
Publisher:Pearson
Length:912 Pages
Weight:4.31 lbs.
Dimensions:1.7" x 9.3" x 11.3"
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