Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Lou Sackett, Jaclyn Pestka, Wayne Gisslen

SINGLE-TERM
$69  USD | $89  CAN

Professional Garde Manger presents professional working chefs and culinary students with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This highly anticipated new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field.

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Focus on teaching and mastering skills necessary to be successful as a garde manger chef

Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. Proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives, key terms, and questions for discussion.

Proven pedagogical features and easy-to-follow recipe layout

More than 375 new recipes and over 400 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available.

Recipe management system helps students apply concepts to everyday life

The CulinarE-CompanionTM Recipe Management Software is a web-based database of recipes from the textbook, accessible from any device’s browser, whether a laptop, desktop, tablet, or mobile device. In addition to the recipes from the book and additional bonus recipes, the software includes a range of useful features. The registration code included with each copy of Professional Baking, 7thEdition allows access to this valuable asset at no additional cost—and accounts do not expire, so it can be used throughout one’s professional career.

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Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania.

Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.

Wayne Gisslen (Consulting Author) is the author of the best-selling series of culinary books that includes Professional Cooking, Professional Baking, Advanced Professional Cooking, and Essentials of Professional Cooking, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts.

Chapter 1. The Garde Manger Profession
The History of Garde Manger
The Successful Garde Manger Chef
Opportunities in Garde Manger
Garde Manger Facilities and Equipment

Chapter 2. Sauces and Dressings
Introduction to Emulsion Sauces
Vinaigrettes
Mayonnaise
Classic Mayonnaise Sauces
Contemporary Mayonnaise-Based Sauces and Dressings
Dairy-Based Sauces
Cold Sauces Made from Vegetables and Fruits

Chapter 3. Simple Salads and Tossed Salads
Salads Made from Leafy Greens
Salad Ingredients
Purchasing Salad Greens
Cleaning, Fabricating, and Storing Salad Greens
Four Methods of Preparing Simple and Tossed Salads

Chapter 4. Cold Vegetables and Fruits
Vegetables in Garde Manger Work
Applications for Cold Vegetables
Understanding Vegetables
Fruits in Garde Manger Work
Applications for Fruits and Fruit Dishes
Understanding Fruit
Purchasing, Storing, and Managing Produce
Fabricating Produce
Preparing Vegetables for Raw Service
Cooking Vegetables and Fruits

Chapter 5. Complex Salads
Understanding Complex Salads
Understanding Arranged Salads

Chapter 6. Cold Seafood
Understanding Seafood Classifications
Types of Cold Seafood Dishes
Cooking Methods for Cold Seafood
Seafood Mousses
Seafood Served Raw
Raw Shellfish Specialties
Caviar

Chapter 7. Cold Meats
Applications for Cold Meats
Preparing Cold Meat Products
Raw Meat Dishes
Meat-Based Mousses
Foie Gras

Chapter 8. Cold Soups
Understanding Cold Soups
Preparing Cold Soups

Chapter 9. Garde Manger Sandwiches
Understanding Sandwiches
The Four Basic Sandwich Elements
Types of Sandwiches
Making Sandwiches
Sandwich Procedures and Recipes

Chapter 10. Cold Hors d’Oeuvres
Understanding Hors d’Oeuvres
Types of Hors d’Oeuvres
Presenting Hors d’Oeuvres
Serving Hors d’Oeuvres
Preparing Canapés

Chapter 11. Cured and Smoked Foods
Understanding Curing
Ingredients for Cured Foods
Curing Procedures
Brine Curing
Dry Curing
Introduction to Smoked Foods
Ingredients
Smoking Temperature
Equipment for Smoking
The Smoking Procedures
Foods Preserved in Fat

Chapter 12. Sausages
Understanding Sausages
The Anatomy of a Sausage
Types of Sausages
Ingredients
Equipment for Sausage Making
The Four Phases of Sausage Production

Chapter 13. Pâtés, Terrines, and Charcuterie Specialties
Pâtés and Terrines
Equipment for Pâté Production
Preparing Pâté and Terrines
Galantines, Ballottines, and Pâté Roulades
Storing and Presenting Pâté

Chapter 14. Cheese and Other Dairy Products
Fresh Dairy Products
Fermented Dairy Products
Cheese

Chapter 15. Mousselines
Introduction to Mousselines
Understanding Mousseline Forcemeats
Ingredients for Mousselines
Preparing Mousseline Forcemeats

Chapter 16. Aspic and Chaud-Froid
The Challenge of Aspic and Chaud-Froid Work
Aspic
Chaud-Froid
Mayonnaise Collée
Aspic and Chaud-Froid Work
Surface Décor for Aspic and Chaud-Froid Work

Chapter 17. Condiments, Embellishments, and Décor
Finishing Touches
Condiments
Embellishments
Décor

Chapter 18. Buffets and Food Bars
Understanding Buffets
Food Bars

Appendix: Basic Preparations
Bibliography
Glossary
Subject Index
Recipe Index

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