The Cold Kitchen
by Curtiss Scott Hemm
Garde Manger was developed to increase the reader’s understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery.
Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes–from cold sauces to plated appetizers to hors d’oeuvres. With a focus on creativity, Garde Manger devotes separate chapters to the principles of:
- plate presentation
- buffet design
- food art
- sculpted centerpieces
Designed for the contemporary kitchen, Garde Manger prepares readers for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.
Contents
- Introduction to Garde Manger
- Mise en Place: Essential Techniques of The Garde Manger
- Cold Sauces
- Salads
- Sandwiches
- Cured & Smoked Foods
- Sausages
- Pates, Terrines, Galantines & Torchons
- Amuse Bouche, Plated Appetizers & Hors d’oeuvres
- Cheeses
- The Global Garde Manger
- Principles of Plate & Platter Presentation
- Buffets: Design, Production & Presentation
- Food Art: Food Decoration, Garnishing
- The Sculpted Centerpiece: Fruits, Vegetables, Ice, Tallow & Salt Dough
Appendix
- Bibliography and Suggested Readings
- Product and Equipment Resource
- Professional Organizations
- Standard Measurement and Conversion Charts
- Glossary
Index
to see books of related interest
