The Working Garde Manger
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10% KEDVEZMÉNY?
- Kiadói listaár GBP 76.99
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34 760 Ft (33 105 Ft + 5% áfa)
Az ár azért becsült, mert a rendelés pillanatában nem lehet pontosan tudni, hogy a beérkezéskor milyen lesz a forint árfolyama az adott termék eredeti devizájához képest. Ha a forint romlana, kissé többet, ha javulna, kissé kevesebbet kell majd fizetnie.
- Kedvezmény(ek) 10% (cc. 3 476 Ft off)
- Kedvezményes ár 31 284 Ft (29 795 Ft + 5% áfa)
31 284 Ft
Beszerezhetőség
Becsült beszerzési idő: A Prosperónál jelenleg nincsen raktáron, de a kiadónál igen. Beszerzés kb. 3-5 hét..
A Prosperónál jelenleg nincsen raktáron.
Why don't you give exact delivery time?
A beszerzés időigényét az eddigi tapasztalatokra alapozva adjuk meg. Azért becsült, mert a terméket külföldről hozzuk be, így a kiadó kiszolgálásának pillanatnyi gyorsaságától is függ. A megadottnál gyorsabb és lassabb szállítás is elképzelhető, de mindent megteszünk, hogy Ön a lehető leghamarabb jusson hozzá a termékhez.
A termék adatai:
- Kiadás sorszáma 1
- Kiadó CRC Press
- Megjelenés dátuma 2012. december 17.
- ISBN 9781439866306
- Kötéstípus Puhakötés
- Terjedelem544 oldal
- Méret 280x210 mm
- Súly 1542 g
- Nyelv angol
- Illusztrációk 263 Illustrations, black & white; 223 Tables, black & white 0
Kategóriák
Rövid leírás:
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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Hosszú leírás:
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
Tartalomjegyzék:
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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