{"product_id":"professional-garde-manger-isbn-9780470179963","title":"Professional Garde Manger","description":"Maintaining the features that have made \u003ci\u003e\u003cb\u003eProfessional Cooking\u003c\/b\u003e\u003c\/i\u003e and \u003ci\u003e\u003cb\u003eProfessional Baking\u003c\/b\u003e\u003c\/i\u003e standouts in the marketplace, \u003ci\u003e\u003cb\u003eProfessional Garde Manger\u003c\/b\u003e\u003c\/i\u003e presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen.  \u003cp\u003eThis new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 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.\u003c\/p\u003e \u003cp\u003eThis much-awaited text provides a complete look at this specialized area in culinary arts.\u003c\/p\u003e  Recipe Table of Contents.  \u003cp\u003ePreface.\u003c\/p\u003e \u003cp\u003eHow to Use This Book.\u003c\/p\u003e \u003cp\u003eAcknowledgments.\u003c\/p\u003e \u003cp\u003e1.The Garde Manger Profession.\u003c\/p\u003e \u003cp\u003eThe History of Garde Manger.\u003c\/p\u003e \u003cp\u003eThe Successful Garde Manger Chef.\u003c\/p\u003e \u003cp\u003eOpportunities in Garde Manger.\u003c\/p\u003e \u003cp\u003eGarde Manger Facilities and Equipment.\u003c\/p\u003e \u003cp\u003e2. Sauces and Dressings.\u003c\/p\u003e \u003cp\u003eIntroduction to Emulsion Sauces.\u003c\/p\u003e \u003cp\u003eVinaigrettes.\u003c\/p\u003e \u003cp\u003eMayonnaise.\u003c\/p\u003e \u003cp\u003eClassic Mayonnaise Sauces.\u003c\/p\u003e \u003cp\u003eContemporary Mayonnaise-Based Sauces and Dressings.\u003c\/p\u003e \u003cp\u003eDairy-Based Sauces.\u003c\/p\u003e \u003cp\u003eCold Sauces Made from Vegetables and Fruits.\u003c\/p\u003e \u003cp\u003e3. Simple Salads and Tossed Salads.\u003c\/p\u003e \u003cp\u003eSalads Made from Leafy Greens.\u003c\/p\u003e \u003cp\u003eSalad Ingredients.\u003c\/p\u003e \u003cp\u003ePurchasing Salad Greens.\u003c\/p\u003e \u003cp\u003eCleaning, Fabricating, and Storing Salad Greens.\u003c\/p\u003e \u003cp\u003eFour Methods of Preparing Simple and Tossed Salads.\u003c\/p\u003e \u003cp\u003e4. Cold Vegetables and Fruits.\u003c\/p\u003e \u003cp\u003eVegetables in Garde Manger Work.\u003c\/p\u003e \u003cp\u003eApplications for Cold Vegetables.\u003c\/p\u003e \u003cp\u003eUnderstanding Vegetables.\u003c\/p\u003e \u003cp\u003eFruits in Garde Manger Work.\u003c\/p\u003e \u003cp\u003eApplications for Fruits and Fruit Dishes.\u003c\/p\u003e \u003cp\u003eUnderstanding Fruit.\u003c\/p\u003e \u003cp\u003ePurchasing, Storing, and Managing Produce.\u003c\/p\u003e \u003cp\u003eFabricating Produce.\u003c\/p\u003e \u003cp\u003ePreparing Vegetables for Raw Service.\u003c\/p\u003e \u003cp\u003eCooking Vegetables and Fruits.\u003c\/p\u003e \u003cp\u003e5. Complex Salads.\u003c\/p\u003e \u003cp\u003eUnderstanding Complex Salads.\u003c\/p\u003e \u003cp\u003eUnderstanding Arranged Salads.\u003c\/p\u003e \u003cp\u003e6. Cold Seafood.\u003c\/p\u003e \u003cp\u003eUnderstanding Seafood Classifications.\u003c\/p\u003e \u003cp\u003eTypes of Cold Seafood Dishes.\u003c\/p\u003e \u003cp\u003eCooking Methods for Cold Seafood.\u003c\/p\u003e \u003cp\u003eSeafood Mousses.\u003c\/p\u003e \u003cp\u003eSeafood Served Raw.\u003c\/p\u003e \u003cp\u003eRaw Shellfish Specialties.\u003c\/p\u003e \u003cp\u003eCaviar.\u003c\/p\u003e \u003cp\u003e7. Cold Meats.\u003c\/p\u003e \u003cp\u003eApplications for Cold Meats.\u003c\/p\u003e \u003cp\u003ePreparing Cold Meat Products.\u003c\/p\u003e \u003cp\u003eRaw Meat Dishes.\u003c\/p\u003e \u003cp\u003eMeat-Based Mousses.\u003c\/p\u003e \u003cp\u003eFoie Gras.\u003c\/p\u003e \u003cp\u003e8. Cold Soups.\u003c\/p\u003e \u003cp\u003eUnderstanding Cold Soups.\u003c\/p\u003e \u003cp\u003ePreparing Cold Soups.\u003c\/p\u003e \u003cp\u003e9. Garde Manger Sandwiches.\u003c\/p\u003e \u003cp\u003eUnderstanding Sandwiches.\u003c\/p\u003e \u003cp\u003eThe Four Basic Sandwich Elements.\u003c\/p\u003e \u003cp\u003eTypes of Sandwiches.\u003c\/p\u003e \u003cp\u003eMaking Sandwiches.\u003c\/p\u003e \u003cp\u003eSandwich Procedures and Recipes.\u003c\/p\u003e \u003cp\u003e10. Cold Hors d’Oeuvres.\u003c\/p\u003e \u003cp\u003eUnderstanding Hors d’Oeuvres.\u003c\/p\u003e \u003cp\u003eTypes of Hors d’Oeuvres.\u003c\/p\u003e \u003cp\u003ePresenting Hors d’Oeuvres.\u003c\/p\u003e \u003cp\u003eServing Hors d’Oeuvres.\u003c\/p\u003e \u003cp\u003ePreparing Canapés.\u003c\/p\u003e \u003cp\u003e11. Cured and Smoked Foods.\u003c\/p\u003e \u003cp\u003eUnderstanding Curing.\u003c\/p\u003e \u003cp\u003eIngredients for Cured Foods.\u003c\/p\u003e \u003cp\u003eCuring Procedures.\u003c\/p\u003e \u003cp\u003eBrine Curing.\u003c\/p\u003e \u003cp\u003eDry Curing.\u003c\/p\u003e \u003cp\u003eIntroduction to Smoked Foods.\u003c\/p\u003e \u003cp\u003eIngredients.\u003c\/p\u003e \u003cp\u003eSmoking Temperature.\u003c\/p\u003e \u003cp\u003eEquipment for Smoking.\u003c\/p\u003e \u003cp\u003eThe Smoking Procedures.\u003c\/p\u003e \u003cp\u003eFoods Preserved in Fat.\u003c\/p\u003e \u003cp\u003e12. Sausages.\u003c\/p\u003e \u003cp\u003eUnderstanding Sausages.\u003c\/p\u003e \u003cp\u003eThe Anatomy of a Sausage.\u003c\/p\u003e \u003cp\u003eTypes of Sausages.\u003c\/p\u003e \u003cp\u003eIngredients.\u003c\/p\u003e \u003cp\u003eEquipment for Sausage Making.\u003c\/p\u003e \u003cp\u003eThe Four Phases of Sausage Production.\u003c\/p\u003e \u003cp\u003e13. Pâtés, Terrines, and Charcuterie Specialties.\u003c\/p\u003e \u003cp\u003ePâtés and Terrines.\u003c\/p\u003e \u003cp\u003eEquipment for Pâté Production.\u003c\/p\u003e \u003cp\u003ePreparing Pâtés and Terrines.\u003c\/p\u003e \u003cp\u003eGalantines, Ballottines, and Pâté Roulades.\u003c\/p\u003e \u003cp\u003eStoring and Presenting Pâtés.\u003c\/p\u003e \u003cp\u003e14. Cheese and Other Dairy Products.\u003c\/p\u003e \u003cp\u003eFresh Dairy Products.\u003c\/p\u003e \u003cp\u003eFermented Dairy Products.\u003c\/p\u003e \u003cp\u003eCheese.\u003c\/p\u003e \u003cp\u003e15. Mousselines.\u003c\/p\u003e \u003cp\u003eIntroduction to Mousselines.\u003c\/p\u003e \u003cp\u003eUnderstanding Mousseline Forcemeats.\u003c\/p\u003e \u003cp\u003eIngredients for Mousselines.\u003c\/p\u003e \u003cp\u003ePreparing Mousseline Forcemeats.\u003c\/p\u003e \u003cp\u003e16. Aspic and Chaud-Froid.\u003c\/p\u003e \u003cp\u003eThe Challenge of Aspic and Chaud-Froid Work.\u003c\/p\u003e \u003cp\u003eAspic.\u003c\/p\u003e \u003cp\u003eChaud-Froid.\u003c\/p\u003e \u003cp\u003eMayonnaise Collée.\u003c\/p\u003e \u003cp\u003eAspic and Chaud-Froid Work.\u003c\/p\u003e \u003cp\u003eSurface Décor for Aspic and Chaud-Froid Work.\u003c\/p\u003e \u003cp\u003e17. Condiments, Embellishments, and Décor.\u003c\/p\u003e \u003cp\u003eFinishing Touches.\u003c\/p\u003e \u003cp\u003eCondiments.\u003c\/p\u003e \u003cp\u003eEmbellishments.\u003c\/p\u003e \u003cp\u003eDécor.\u003c\/p\u003e \u003cp\u003e18. Buffets and Food Bars.\u003c\/p\u003e \u003cp\u003eUnderstanding Buffets.\u003c\/p\u003e \u003cp\u003eFood Bars.\u003c\/p\u003e \u003cp\u003eAppendix: Basic Preparations.\u003c\/p\u003e \u003cp\u003eBibliography.\u003c\/p\u003e \u003cp\u003eGlossary.\u003c\/p\u003e \u003cp\u003eSubject Index.\u003c\/p\u003e \u003cp\u003eRecipe Index. \u003c\/p\u003e  We don’t know how much attention is paid to the cold food aspect of your restaurant’s operation. But we’re betting you’d find a hundred things about it you could do better merely by skimming through \u003cb\u003eProfessional Garde Manger: A Comprehensive Guide to Cold Food Preparation\u003c\/b\u003e \u003ci\u003e(Wiley, $85).\u003c\/i\u003e  \u003cp\u003eAuthors Lou Sackett and Jaclyn Pestka are releasing their 780-page book at the just the right time. Many restaurants now emphasize super-fresh local ingredients and artisan-quality small plate offerings. Both require more careful handling of ingredients and crafting of artful presentations, but less actual cooking, than was the case even a few years ago. Cheese boards, shellfish towers and charcuterie plates are just a few of the no-cook items that have become fixtures on many contemporary menus.\u003c\/p\u003e \u003cp\u003eThese three topics are covered extensively in this impressively comprehensive book. There's plenty of old-school garde manger fare, too: an entire chapter is devoted to aspic and chaud-froid work, and there's one just for mousselines. But don't worry. While the term \u003ci\u003egarde manger\u003c\/i\u003e may conjure up visions of stilted 1970s continental cuisine, this book's contents are right in step with the culinary times.\u003c\/p\u003e \u003cp\u003eThere are 375 recipes in all. But the greater value may come from the book's serious tone. The textbook-like approach lets whoever holds the position in your kitchen know that their work is indeed important and can be done much better than it's being done now.\u003c\/p\u003e \u003cp\u003eGarde manger work will never be sexy. But this book gives you an easy way to upgrade the quality of the food that comes out of the cold food station in your kitchen. These days, that can mean a lot. \u003ci\u003e(Restaurant-Hospitality.com)\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cb\u003eLou Sackett\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJaclyn Pestka\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eWayne Gisslen\u003c\/b\u003e (Consulting Author) is the author of the best-selling series of culinary books that includes \u003cb\u003e\u003ci\u003eProfessional Cooking, Professional Baking, Advanced Professional Cooking,\u003c\/i\u003e\u003c\/b\u003e and \u003cb\u003e\u003ci\u003eEssentials of Professional Cooking,\u003c\/i\u003e\u003c\/b\u003e all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts.    \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMASTER THE ART OF THE COLD KITCHEN\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eMillions of chefs have learned the fundamentals of cooking and baking like a professional from \u003cb\u003e\u003ci\u003eProfessional Cooking\u003c\/i\u003e\u003c\/b\u003e and \u003cb\u003e\u003ci\u003eProfessional Baking\u003c\/i\u003e\u003c\/b\u003e. Now, Lou Sackett, Jaclyn Pestka, and consulting author Wayne Gisslen bring those same hallmark features to understanding the art of garde manger.  \u003c\/p\u003e\u003cp\u003eThis comprehensive and beautifully designed book builds on basic skills to present students and professional chefs with the advanced concepts and skills necessary to master garde manger work. Visually stunning and lavishly illustrated, the book includes step-by-step techniques, procedures, and finished dishes for more than 375 recipes and 400 variations. A variety of visuals totaling more than 700, and including more than 500 photographs, new and unique plating blueprints, and hundreds of line drawings, bring to life the methods, skills, and artistry at the core of garde manger work.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eProfessional Garde Manger\u003c\/i\u003e\u003c\/b\u003e is organized in a logical progression from basic preparations, such as sauces, salads, and sandwiches, to more complex ones, such as charcuterie work, mousselines, and chaud-froid. Within each chapter, practical theory is presented first, followed by information on ingredients, basic procedures, and, finally, recipes.  \u003c\/p\u003e\u003cp\u003eThe demands of the garde manger's craft require knowledge and skills drawn from all culinary disciplines. \u003cb\u003e\u003ci\u003eProfessional Garde Manger\u003c\/i\u003e\u003c\/b\u003e, the most comprehensive treatment of the cold kitchen available, thoroughly prepares culinary students, cooks, and chefs for the specialized work of the garde manger chef—presenting high-quality cold foods for a variety of purposes and settings.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989865873637,"sku":"NP9780470179963","price":111.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470179963.jpg?v=1761785727","url":"https:\/\/k12savings.com\/es\/products\/professional-garde-manger-isbn-9780470179963","provider":"K12savings","version":"1.0","type":"link"}