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Our catalogue contains 66,769 Titles

Professional Chef's Art of Garde Manger

by Sonnenschmidt, Frederic H.

John Wiley and Sons Ltd

August 1992 | 5 Rev ed Edition | 268 pages | Hardback

ISBN: 978-0-4712-8489-5 | List: R 734.95 | Online: R 514.47 | You Save: R 220.49!

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This edition has been updated to reflect the growing importance of nutritional and preparatory elements in the preparation of hot and cold food. Colour illustrations and over 200 recipes allow professional chefs to fully develop their talents in the art of garde manger.

Book Contents

Buffet presentation and service. Garde manger planning. Aspic. Gelee. Chaud-froid. Appetizers. Foie Gras, truffles, caviar, forcemeat. Pate and terrines. Galantines. Mousse. Marinades, cures, brines. Essential ingredients. Food decoration. Cold sauces, butter and cheese mixture. Cold food presentation for practical and culinary displays. Salads. Cheeses. Nonedible displays. Healthy foods. Charcuterie.

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