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epub The Professional Chef's Art of Garde Manger download

by Frederic H. Sonnenschmidt

  • ISBN: 0471284890
  • Author: Frederic H. Sonnenschmidt
  • ePub ver: 1753 kb
  • Fb2 ver: 1753 kb
  • Rating: 4.1 of 5
  • Language: English
  • Pages: 285
  • Publisher: Wiley; 5th edition (August 1992)
  • Formats: docx txt mobi rtf
  • Category: Cooking
  • Subcategory: Baking
epub The Professional Chef's Art of Garde Manger download

From the Inside Flap. Ferdinand E. Metz, President, The Culinary Institute of America "this culinary classic should be invaluable in the preparation of buffets.

From the Inside Flap About the Authors Frederic H. Sonnenschmidt, a certified master chef, is Culinary Dean at The Culinary Institute of America.

From the Inside Flap. About the Authors Frederic H. A member of the 1976 United States National Culinary Team at the Food Olympics in Frankfurt, Frederic Sonnenschmidt has won two gold medals and has been the recipient of 20 first prizes in various culinary competitions.

Title on spine: Art of garde manger

Title on spine: Art of garde manger.

Professional chefs and culinary students have long relied on this classic .

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. Lists with This Book. This book is not yet featured on Listopia.

Book Overview To me this book on the Art of Garde Manger is important because it presents the classic method and is very detailed. Lavish color photographs in a 16-page full-color insert. Exciting salads and vegetarian pates and terrines. To me this book on the Art of Garde Manger is important because it presents the classic method and is very detailed. Once I know the classic method, I can branch out if I want, depending on my ability to be creative.

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Bibliographic Details. Title: Professional Chef's Art of Garde Manger; Publisher: INSTITUTIONS/VOL. Synopsis: Book by Frederic H. Sonnenschmidt, Jean F. Nicolas.

Together, let's build an Open Library for the World. Are you sure you want to remove The professional chef's art of garde manger from your list? The professional chef's art of garde manger. 2d ed. by Frederic H. Sonnenschmidt, John F. Published 1976 by CBI Pub. Co. in Boston, MA.

Author of The professinal Art of Garde Manger,willwy and sons Co-Author Dining with Sherlock Holms. fordham Press the American Harvest,Lebhar-Friedman Tales and Tastes Of a Chef,pearson-Prentice Hall Charcuterie,Delmar-cengage learning. cook simple concentrate on flavor and cook only what you know.

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.
Comments (7)

Faebei
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.
Doktilar
Originally bought the book so that I could broaden my horizons in my chosen field. The world of food is ever changing & evolving. This particular book, I found to be a good example of "Old School", which I prefer to call "Classic", & contemporary ideas. Very informative. Gets back to basics.
Mr.jeka
An excellent book that is helpful for learning the catering business
Jeronashe
Great book! Great pictures and very useful for buffets. I would recommend this book to novices and professionals. Very useful.
Boraston
Dated but still relevant
Ydely
This Culinary Institute publication is a classic for professionals, serious hobbyists and chef wannabees who want or need complete knowledge of garde manger skills.

The Fifth Edition pleased me particularly, as it moves toward healthier nutrition and includes vegetarian offerings. I value it for complete technical data - it is a valuable reference work covering kitchen planning, equipment, food safety, food preparation techniques, and instruction. In addition, it contains a wealth of recipes. Numerous black and white photographs and drawings illustrate techniques and there is a section of excellent color photographs of artistic tray and individual plate presentations.

(Perhaps the man whose review "disses" this book was having a bad day - year? - life? - and needed to take it out on something?)

I consider the Art of Garde Manger an excellent basic for any serious cook's research, instruction and library.
Wat!?
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.
To me this book on the Art of Garde Manger is important because it presents the classic method and is very detailed. Once I know the classic method, I can branch out if I want, depending on my ability to be creative.

I am not yet a professional chef but have trained at CIA and I feel that I can adapt to whatever nouveau or nouvelle comes down the road. But I have to know the basics first. This book gives me those basics. It is valuable because I can refer to it anytime I need to learn or review.

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