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The Professional Garde Manger: Art of the Buffet..send postal code for ship cost

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Located in: Midland, Ontario, Canada

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eBay item number:364800873792

Item specifics

Condition: Very Good: A book that does not look new and has been read but is in excellent condition. No obvious ... Very Good: A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab

Binding: Hardcover

Product Group: Book

Weight: 2 lbs

IsTextBook: No

ISBN: 9780471106036

Book Title: Professional Garde Manger : a Guide to the Art of the Buffet

Item Length: 10.2in

Publisher: Wiley & Sons, Incorporated, John

Publication Year: 1996

Format: Hardcover

Language: English

Item Height: 1.1in

Author: David Paul Larousse

Genre: Cooking

Topic: Methods / Quantity, Methods / Garnishing & Food Presentation, Courses & Dishes / General, Methods / Baking, Entertaining

Item Width: 8.3in

Item Weight: 41.4 Oz

Number of Pages: 440 Pages

About this product

Product Information

The Professional Garde Manger Garde manger--the art of preparing, presenting, and decorating cold food for buffets and banquets--is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event. Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations. Creative artistry is essential to great garde manger work, with food and table ornamentation as important as the food itself. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough piece montees, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation. Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger deparment, which also reapplies food items prepared for other dishes, reduces waste while maintaining a level of culinary excellence. The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well. A comprehensive collection of techniques and recipes for one of the most creative culinary crafts--buffet preparation and cold food presentation Preparing, constructing, and presenting elegant buffets and banquet tables require an expansive recipe repertoire, a flair for culinary artistry, and a large dollop of creativity. In this comprehensive guide to the world of the garde manger chef, David Paul Larousse shares his experience in producing dazzling and palate-pleasing arrays of food. Among the delectable collection of 600 recipes is a wealth of classical garde manger dishes as well as the latest in cuisine moderne, from Pate de Foie Gras en Brioche and Consomme Madrilene to California Apples and Chilled Cream of Lettuce Soup. International recipes bring a wide variety of tastes into the mixing bowl, creating innumerable possibilities for sumptuous spreads. Food and table decoration is as much a part of garde manger work as are the recipes. Larousse provides numerous ideas for perfect canapes, breathtaking salads, magnificent ice sculptures, exquisite still-life arrangements, stunning tallow and salt dough piece montees, and much more. Full-page color photographs showcase ways of combining foods to delight and surprise even the most jaded guests. This unique collection and guide, a must-have addition to any culinary library, will expand the repertoires of even seasoned chefs and spark the imaginations of professional cooks, caterers, and culinary students.

Product Identifiers

Publisher

Wiley & Sons, Incorporated, John

ISBN-10

0471106038

ISBN-13

9780471106036

eBay Product ID (ePID)

457861

Product Key Features

Book Title

Professional Garde Manger : a Guide to the Art of the Buffet

Author

David Paul Larousse

Format

Hardcover

Language

English

Topic

Methods / Quantity, Methods / Garnishing & Food Presentation, Courses & Dishes / General, Methods / Baking, Entertaining

Publication Year

1996

Genre

Cooking

Number of Pages

440 Pages

Dimensions

Item Length

10.2in

Item Height

1.1in

Item Width

8.3in

Item Weight

41.4 Oz

Additional Product Features

Lc Classification Number

Tx820.L37 1996

Table of Content

Cold Sauces and Marinades. Cold Soups. Canapes. Savory Pastries. Salads and Vegetables. Aspic, Chaud-Froid, and Timbales. Cheese and Eggs. Finfish and Shellfish. Charcuterie and Smoking. Pates and Terrines. Centerpieces. Glossary. Appendices.

1996

Lccn

95-041073

Dewey Decimal

641.7/9

Intended Audience

Trade

Dewey Edition

Illustrated

Yes

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eBay item number:364800873792

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Midland, Ontario, Canada

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Belarus, Kuwait, Macedonia, Morocco, Qatar, Russian Federation, Saudi Arabia, Ukraine

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by uspat_tdbrz78q
Jul 16, 2017
I am a souschef, and i love to be creative, so with me buying the professional garde manger: A guide to the art of the buffet.
I love this book, thank you all!!
Verified purchase: YesCondition: Pre-OwnedSold by: silver-arch-books
by baro9554
Jul 08, 2019
books
I will buy books from them again
Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

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