Garde Manger by The Culinary Institute of America (CIA)
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Garde Manger
By The Culinary Institute of America (CIA)

Garde Manger

The Art and Craft of the Cold Kitchen Study Guide 3rd Revised edition

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Format: Paperback

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Garde Manger by The Culinary Institute of America (CIA)

Book Description

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take--and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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Book Details

ISBN: 9780470282267
ISBN-10: 0470282266
Format: Paperback
(279mm x 209mm x 3mm)
Pages: 60
Imprint: John Wiley & Sons Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 18-Jan-2008
Country of Publication: United Kingdom

Other Editions...


Books By Author The Culinary Institute of America (CIA)

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Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.

Baking for Special Diets by The Culinary Institute of America (CIA) Baking for Special Diets, Hardback (April 2016)

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Culinary Math by The Culinary Institute of America (CIA) Culinary Math, Paperback (March 2016)

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.

Street Food by The Culinary Institute of America (CIA) Street Food, Hardback (May 2015)

Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for world casual flavors from diners in every foodservice segment.

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Author Biography - The Culinary Institute of America (CIA)

Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

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