This exciting Fifth Edition of the unique classic guide to cold and hot food preparation updates the role of the garde manger chef to reflect the growing trend toward healthy eating.

While many things have changed in this edition, the emphasis and recognition of basic culinary principles have remained untouched.

New to this edition:

• New culinary concepts
• Section of hot hors d'oeuvre
• Update on ingredients
• Development of low fat forcemeats
• New trends in cold food presentation
• New chapter on charcuterie
• New chapter on healthful cold foods
• New chapter on cold foods for a la carte service
• Updated color photographs

Professional Chef's Art of Garde Manger is still, and more so, one of the most complete and best-researched works focusing on practical application of cold food presentation, combining the necessary elements of artistry, creativity, and cooking sensitivity.

This book provides the fundamentals necessary to build and perfect garde manger skills. It is one of the most desirable additions to any culinary library.

Contents

• The Art of Garde Manger
• Buffet Presentation
• Garde Manger Area Planning
• Aspic - Gelee - Chaud-Froid
• Appetizers - Hors d'Oeuvre
• Foie Gras - Truffles - Caviar
• Forcemeat
• Pates - Terrines
• Galantines
• Mousse
• Marinades - Cures - Brines
• Essential Ingredients
• Food Decoration
• Cold Sauces - Butter and Cheese Mixtures
• Cold Food Presentation for Practical and Culinary Displays
• Salads
• Cheeses
• Nonedible Displays
• Healthy Foods for A La Carte Service and Buffets
• Charcuterie

Glossary
Index

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