Description
Garde Manger: The Art and Craft of the Cold Kitchen is a comprehensive guide to the world of cold food preparation. From salads and appetizers to cured meats and cheese platters, this book explores the techniques and creativity required to excel in the garde manger station. With detailed recipes and stunning photography, this book is a must-have for culinary professionals.
Price: $53.17
(as of Mar 06, 2024 07:23:58 UTC – Details)
If you’re a culinary enthusiast looking to expand your knowledge and skills in the art of preparing cold dishes, look no further than Garde Manger: The Art and Craft of the Cold Kitchen. This comprehensive guide is a must-have for anyone interested in mastering the techniques of the garde manger, or cold food preparation, in the culinary world.
A Wealth of Information
Garde Manger: The Art and Craft of the Cold Kitchen is packed with a wealth of information on a wide range of topics related to cold food preparation. From basic techniques like knife skills and food safety to more advanced topics such as charcuterie and terrines, this book covers it all.
The book also includes step-by-step instructions, detailed illustrations, and helpful tips from industry professionals to help you master each technique. Whether you’re a seasoned chef looking to perfect your skills or a home cook eager to learn something new, this book has something for everyone.
Insightful Tips and Tricks
One of the things that sets Garde Manger: The Art and Craft of the Cold Kitchen apart from other culinary books is the insightful tips and tricks scattered throughout its pages. These nuggets of wisdom come from seasoned professionals in the industry, offering insider knowledge that you won’t find anywhere else.
Whether it’s advice on how to properly season a dish, techniques for achieving the perfect texture, or tips for presenting your creations in an eye-catching way, this book has you covered. These tips and tricks are invaluable for anyone looking to take their cold food preparation skills to the next level.
Beautiful Recipes
In addition to its wealth of information and insightful tips, Garde Manger: The Art and Craft of the Cold Kitchen also features a wide variety of beautiful recipes for you to try. From elegant hors d’oeuvres to stunning salads and refreshing chilled soups, there’s something for every taste and occasion in this book.
Each recipe is accompanied by stunning photography that will inspire you to get into the kitchen and start creating. Whether you’re looking for a simple appetizer to impress your guests or a show-stopping dish for a special occasion, you’re sure to find something that catches your eye in this book.
Overall, Garde Manger: The Art and Craft of the Cold Kitchen is a must-have resource for anyone looking to hone their skills in cold food preparation. With its wealth of information, insightful tips and tricks, and beautiful recipes, this book is sure to inspire you to get creative in the kitchen. Whether you’re a seasoned chef or a home cook, you’ll find something valuable in this comprehensive guide.
Price: $53.17
(as of Mar 06, 2024 07:23:58 UTC – Details)
Product Description
The leading guide to the professional kitchen’s cold food station, now fully revised and updated
Garde Manger: The Art and Craft of the Cold Kitchen has been the market’s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student’s training, and many of the world’s most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d’oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
From the Publisher
Fall Panzanella Salad
Ingredients: 2 lb 4 oz/1.02 kg butternut squash, peeled and cut into medium dice 2 fl oz/60 mL olive oil ½ oz/14 g salt, plus as needed 8 oz/227 g dried cranberries 14 oz/ 397 g sourdough bread 4 oz/113 g walnuts, toasted and roughly chopped 3 tbsp/9 g sage chiffonade 16 fl oz/480 mL Roasted Shallot Vinaigrette (page 32)
Yield: 10 servings
1. Lightly coat the diced squash with some of the olive oil and season with salt and pepper. Spread the squash out on a parchment-lined sheet pan and bake in a 350°F/177°C oven until it is tender yet still holds it shape, about 30 minutes. Allow to cool to room temperature.
2. Rehydrate the cranberries in hot water for 5 to 10 minutes; discard water.
3. Cut the sourdough down the center lengthwise and brush the insides very lightly with the remaining olive oil. Grill the bread, cut side down, over medium heat to dry out and get marks. Rotate the bread halfway through to get crosshatch marks, if desired. Cool and cut the bread into a large dice. If needed, bake the cubes in the oven to dry out further. The cubes should be crisp on the outside but still slightly tender and chewy on the inside. They should not be completely dried out like croutons.
4. Once the squash and bread are cool, combine them with the cranberries, walnuts, sage, and vinaigrette and fold very gently to keep the shape of the squash. (Note: The amount of dressing needed may vary depending on the bread used.)
5. Taste and adjust seasoning as needed with salt and pepper.
Chef’s Note:
This salad is best if made the day before serving and is a thrifty way to use bread that has become too dry for slicing and eating. The squash can be roasted and the bread can be grilled ahead of time before tossing the salad ingredients together.
Hot and Crunchy Chicken Cones
Ingredients: 3 oz/85g corn flakes 1 ½ oz/43 g almonds, slivered 2 oz/57 g sesame seeds 2 oz/56 g sugar 3 ½ tsp/7 g crushed red pepper flakes Salt, as needed 4 eggs, beaten 4 fl oz/120 mL milk All-purpose flour, as needed 6 boneless, skinless chicken breasts, cut into pieces ¼ by ¼ by 1in/6 mm by 3cm pieces Vegetable oil, as needed 6 flour tortillas Mango slaw – see below Mango Slaw
* 3 oz/85 g mango, diced.
* 2 jalapenos, seeded, chopped.
* 2 tbsp/30 mL white wine vinegar.
* 1 oz/28 g sugar.
* 1 shallot, minced.
* 8 fl oz/240 mL mayonnaise.
* ¾ oz/21 g cilantro, chopped.
* 2 garlic cloves, finely chopped.
* 1 tbsp/15 mL lime juice.
* Salt, as needed.
* Ground black pepper, as needed.
* 1 pounds 3 oz/539 g green cabbage, shredded.
Yield: 30 cones
1. Combine the corn flakes, almonds, sesame seeds, sugar, red pepper, and salt into a food processor and pulse until the mixture is coarsely chopped. Transfer the mixture to a large, shallow bowl.
2. In a second shallow bowl, whisk the eggs with the milk. Fill a third shallow bowl with flour.
3. Dip each piece of chicken into the flour, shaking off any excess, dip into the egg mixture, and roll in the corn flake mixture to cover.
4. Set a rack over a rimmed baking sheet. In a large skillet, heat ¼ in/6 mm oil. Working in batches, fry the chicken over medium-high heat, turning once, until golden brown, about 2 minutes. Transfer the fried chicken to the rack.
5. To make the slaw, combine the mango, jalapenos, vinegar, sugar, shallots, and 1 tbsp/15 mL water in a sauté pan over medium heat. Cover and simmer until the mange is softened, about 10 minutes.
6. Transfer the mango mixture to a food processor and purée until smooth. Transfer the purée to a bowl and stir in the mayonnaise, cilantro, garlic, lime juice, salt, and pepper. Add the shredded cabbage and toss to coat. Cover and refrigerate.
7. To assemble, place amount of fried chicken on each tortilla and top with mango slaw. Roll the tortilla into a cone shape around the filling and serve.
Seafood Sausage
Ingredients: 3 lb 5 ½ oz/1.52 kg sole fillet, diced 3 lb 5 ½ oz/1.52 kb sea scallops, muscle tabs removed ½ oz /14 g salt 1 oz/28 g Old Bay seasoning 3 1/2oz/99g fresh white bread crumbs 44 fl oz/1.32 L heavy cream, cold 6 egg whites 39.6 ft/12.08 m sheep casings, rinsed, or 20ft/hog casings, rinsed Garnish – see below Garnish
* 1 lb 2oz/510 g shrimp, peeled and deveined, cut into ¼-in/6-mm dice.
* 1lb 2 oz/510 g crab or lobster meat, diced (from three 1 ¼-lb/567-g blanched lobsters).
* 1 lb 2oz/510 g salmon meat, cut into ¼-in/67-mm dice.
* 1lb 2oz/510 g bay scallops, muscle tabs removed.
* 2 tbsp/6 g chopped fresh parsley.
Yield: 11lb/4.99 kg bulk; 88 links (2 oz/57 g each)
1. Combine the sole, sea scallops, salt, and Old Bay seasoning. Grind through the fine plate (1/8 in/3 mm) of a meat grinder. Chill in a freezer 15 minutes.
2. Soak bread crumbs in half of the heavy cream to make a panada.
3. Purée the seafood in the food processor as smooth as possible. Add the egg whites and panada. Pulse the remaining cream. Make a test. Adjust the seasoning and consistency before shaping.
4. Fold in the garnish ingredients until evenly distributed; cover the mixture and refrigerate.
5. Stuff into prepared casings and twist and tie into 5-in/13-cm links.
6. Poach in water at 165°F/74°C to an internal temperature of 145°F/63°C. Shock in ice water to an internal temperature of 60°F/16°C. Blot dry.
7. To serve immediately, remove the casings and either sauté the sausage in clarified butter until golden brown or reheat in a 350°F/ 177°C oven for 10 to 12 minutes. Alternatively, wrap and refrigerate for up to 3 days.
Chef’s Note:
The sausages can be twisted into links 3 in/8 cm long for an appetizer-sized sausage. The sausage is shown here with fingerling potatoes.
Publisher : Wiley; 4th edition (April 16, 2012)
Language : English
Hardcover : 720 pages
ISBN-10 : 0470587806
ISBN-13 : 978-0470587805
Item Weight : 5.45 pounds
Dimensions : 11 x 8 x 1.6 inches
Price: $53.17
(as of Mar 06, 2024 07:23:58 UTC – Details)
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