Garde Manger: Cold Kitchen Fundamentals Hardcover – Feb 22 2011
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About the Author
AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks, whose goal is to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs.
MICHAEL BASKETTE, CEC, CCE, AAC, is an ACF-certified executive chef and certified culinary educator who holds the position of Director of Educational Development for the ACF. He has authored several texts and articles on professional cooking, kitchen management, and quality control in foodservice and hospitality.
BRAD BARNES, CMC, CCA, AAC, is Certification Chair for the American Culinary Federation and the creator of the practical testing program for all chef certification levels currently used in the United States. He is one of sixty-one Certified Master Chefs in the United States and co-owner of B&B Solutions, a culinary information and training company.
Chef Edward G. Leonard is one of only 58 Certified Master Chefs in the United States and a member of the World Master Chef Society. He was the past President of the American Culinary Federation 2001-2005, and is currently an Executive Chef of The Westchester Country Club, which is ranked the 14th top platinum club in the United States and is the Vice President of the World Cooks Societies. Chef Leonard has extensive experience as an educator, speaker, manager, cook, restaurant owner, author, and executive chef. He is the manager and team captain of the ACF Culinary Team USA in 2008 and was the 2004 culinary team USA captain for the world hot kitchen champions that finished with one of only 4 gold medals out of 32 teams and the grand prize winner in the restaurant category. He has just finished his third book Private Club Cuisine Cooking which will be available in 2006. He has just received an honorary doctorate in culinary arts from Johnson and Wales University for his impact to the industry. Last November he was given the honor of being inducted into the Antonin Careme Society at a private dinner in San Francisco.
Most Helpful Customer Reviews on Amazon.com (beta)
I chose this volume, as it was the official text for the American Culinary Federation.The overviews of ingredients,
as well as procedures were boons to this text. However the whole section devoted to culinary competition was an
unforeseen bonus. I reference this text often to refresh my grasp of the basic concepts before launching into attempts
at reinterpretations. I recommend this great book to acquaint both professional and aspiring novice to the arts of garde manger.