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The Professional Chef's Art of Garde Manger
 
 

The Professional Chef's Art of Garde Manger (Hardcover)

by Frederic H. Sonnenschmidt (Author), John F. Nicolas (Author) "Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar ..." (more)
3.0 out of 5 stars  See all reviews (2 customer reviews)
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Product Description

Product Description

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.


Ingram

Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. This new edition, updated to reflect the growing importance of nutrition, presents nearly 200 recipes to help readers develop their talents in the art called garde manger. 16-page color insert; photos and drawings throughout.

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First Sentence
Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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3.0 out of 5 stars (2 customer reviews)
 
 
 
 
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2.0 out of 5 stars Dissapointing, Jun 6 2002
Just by looking at the cover page and the other reviewer comments, I thought I was buying a great book.
The book has very few pictures and these pictures not always represent items you will find in the book. For instance, there is a full-page photograph of a terrific morel terrine, whose recipe is missing in the book!.
The book is a collection of recipes rather than an instruction book on decoration, menu layouts, buffet planifications, etc, although these issues are shortly covered.
To be honest, I find the book out of date. Cold food goes well beyond what this book offers. Too much gelatine and liver. A much better book is "Garde Manger : The Art and Craft of the Cold Kitchen" which I highly recommend.
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4.0 out of 5 stars A complete guide to garde manger, Mar 21 2000
By Lara Creasy (Atlanta, Georgia) - See all my 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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