The professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas.

ISBN:

9780471284895

Title:

Author:

Sonnenschmidt, Frederic H., 1935-

Personal Author:

Sonnenschmidt, Frederic H., 1935-

Edition:

5th ed.

Publication Information:

New York : John Wiley & Sons, Inc., c1993.

Physical Description:

xv, 285 p. : ill. (some col.) ; 25 cm.

General Note:

Includes index.

Donated by Luke Howes in 2013.

Subject Term:

Quantity cooking.

Cold dishes (Cooking)

Garnishes (Cooking)

Buffets (Cookery)

Added Author:

Nicolas, John F., 1941-

Format:

Books

Publication Date:

1993

Publication Information:

New York : John Wiley & Sons, Inc., c1993.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
ARC 641.79 SON	Archive Collection	1	Archive Collection	Searching... Unknown

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.

Author Notes

About the Authors Frederic H. Sonnenschmidt , a certified master chef, is Culinary Dean at The Culinary Institute of America. A member of the 1976 United States National Culinary Team at the Food Olympics in Frankfurt, Frederic Sonnenschmidt has won two gold medals and has been the recipient of 20 first prizes in various culinary competitions. In addition, he held the 1973 Escoffier Chair for Culinary Excellence, and was Team Captain of the New York Culinary team at the Food Olympics in 1984 and 1988. John F. Nicolas, a cum laude graduate of the Hotel School of Paris, is currently a consultant to the hospitality industry.

Foreword

Preface

Acknowledgments

1 The Art of Garde Manger

2 Buffet Presentation

3 Garde Manger Area Planning

4 Aspic-Gelee-Chaud-Froid

5 Appetizers-Hors D'oeuvre

6 Foie Gras-Truffles-Caviar

7 Forcemeat

8 Pates-Terrines

9 Galantines

10 Mousse

11 Marinades-Cures-Brines

12 Essential Ingredients

13 Good Decoration

14 Cold Sauces-Butter and Cheese Mixtures

15 Cold Food Presentation for Practical and Culinary Displays

16 Salads

17 Cheeses

18 Nonedible Displays

19 Healthy Foods for A La Carte Service and Buffets

20 Charcuterie

Glossary

Index

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents