The Working Garde Manger
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31 284 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 17 December 2012
- ISBN 9781439866306
- Binding Paperback
- No. of pages544 pages
- Size 280x210 mm
- Weight 1542 g
- Language English
- Illustrations 263 Illustrations, black & white; 223 Tables, black & white 0
Categories
Short description:
The Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. This volume is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers. Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings.
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Long description:
A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers.
Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sautéing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry.
The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference.
More information is available on the author's website at http://chefalmeyer.com/.
Visit YouTube to see Chef Meyer's techniques and recipes:
Turkey Breast Truss with Brine, Mirepoix, Bay Leaf, Herb & Lemon
Turkey Bone & Tendon Removal with Sautéed Shallots, Garlic, Tarragon & Seasoning
Butternut Squash with Dates Charred Ginger & Rosemary
Table of Contents:
Appetizers. Cold Soups. Cold Sauces. Salsas, Relishes Chutneys. General Recipes. Pickling. Dressings. Salads. Marinades. Smoking, Curing Brining. Charcuterie Sausage. Galantines Ballotines. Pates Terrines. Savory Mousse Mousseline. Seasonings Spice Mixtures. Foie Gras. Aspic Gelee. Chaudfroid. Design Layout Of A Platter. Glossary. Appendix Curing Smoking. Education. Index.
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