Modern Garde Manger - Couverture rigide

Garlough, Robert; Campbell, Angus

Couverture rigide

ISBN 10 : 111130761X ISBN 13 : 9781111307615

Editeur : Delmar Cengage Learning, 2011

Synopsis

The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award – and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.

A propos du livre

À propos des auteurs

Robert Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a partner of My Chef, Inc., located in Naperville, Illinois, and the author of MODERN FOOD SERVICE PURCHASING. He holds a Masters Degree and has received many culinary awards, including the prestigious CHRIE Chef Herman Breithaupt Award and the ACF National Educator of the Year. Mr. Garlough is an active member of national and international culinary associations and the author of the new culinary text, MODERN FOOD SERVICE PURCHASING.

Angus Campbell is a Chef-Instructor at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He also has a PBS affiliated television series entitled Cooking with Angus. Mr. Campbell is a City and Guilds Master Craftsman.

Détails de l'édition

• Éditeur: Delmar Cengage Learning
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 111130761X
• ISBN 13: 9781111307615
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 800
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible