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Sto caricando le informazioni... Garde Manger: The Art and Craft of the Cold Kitchen (edizione 2012)di The Culinary Institute Of America (Cia) (Autore)
Informazioni sull'operaGarde Manger: The Art and Craft of the Cold Kitchen di The Culinary Institute of America
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. A heavy duty book and a culinary school text. Lots of color photos & illustrations of techniques (like emulsion and chaud-froid). Yields are high (10 sandwiches, 1 gallon, etc.). Not a necessary investment unless you are in the food service trade; pretty useful if you develop recipes or do catering. ( ) nessuna recensione | aggiungi una recensione
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. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.79Technology Home and family management Food And Drink Cooking Techniques Cold, RawClassificazione LCVotoMedia:
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