Professional Garde Manger, Study Guide

Professional Garde Manger presents working chefs with a comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. To The Student v

The Garde Manger Professsion 1

Sauces and Dressings 11

Simple Salads and Tossed Salads 19

Cold Vegetables and Fruits 25

Complex Salads 35

Cold Seafood 43

Cold Meats 53

Cold Soups 61

Garde Manger Sandwiches 67

Cold Hors d'Oeuvres 73

Cured and Smoked Foods 81

Sausages 91

Pâtés, Terrines, and Charcuterie Specialties 103

Cheese and Other Dairy Products 115

Mousselines 127

Aspic and Chaud-froid 133

Condiments, Embellishments, and Décor 141

Buffets and Food Bars 151

Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania.

Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.