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The Professional Chef's Art of Garde Manger (Hardcover)

by Frederic H. Sonnenschmidt (Author), John F. Nicolas (Author) "Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar ..." (more)
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Product Description

Product Description
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.

Synopsis
This edition has been updated to reflect the growing importance of nutritional and preparatory elements in the preparation of hot and cold food. Colour illustrations and over 200 recipes allow professional chefs to fully develop their talents in the art of garde manger.

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Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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