Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

51SLJEziJ%2BL. SL160 Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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www.blackhawk.edu - The Culinary Arts program combines elements of artistry, science and business skills to prepare students for a career in food service. At Blackhawk Technical College, students receive hands-on training in a professional kitchen. Top chefs and kitchen managers teach the craft of culinary excellence. Jobs are always available in this field, and the possibilities for advancement are limitless.BTCs Culinary Arts program can take food service professionals to the next level with a flexible course schedule designed for their needs.
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