Average Reviews:
(More customer reviews)This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.
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Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:
Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
Lavish color photographs in a 16-page full-color insert.
Exciting salads and vegetarian pates and terrines.
Click here for more information about The Professional Chef's Art of Garde Manger
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