the art and craft of the cold kitchen
Edición de la obra Garde manger
| Autor | Culinary Institute of America. |
|---|---|
| Editorial | John Wiley & Sons |
| Fecha de publicación | 2012 |
| Lugar | Hoboken, N.J |
| Idioma | inglés |
| Páginas | 720 |
| Formato | Hardcover |
| ISBN-13 | 9780470587805 |
| OCLC | 733934781 |
| LCCN | 2011021015 |
| Número de Cutter | A512g |
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 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. --from publisher description.