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 ...
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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.
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Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $3.62, good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $3.62, good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $6.37, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1996 by Wiley.
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Seller's Description:
Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $18.00, very good condition, Sold by Janet Jarvits rated 1.0 out of 5 stars, ships from pasadena, CA, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $23.36, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1996 by John Wiley & Sons.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. Dust jacket in fair condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 1350grams, ISBN: 9780471106036.
Add this copy of The Professional Garde Manager a Guide to the Art of to cart. $29.50, very good condition, Sold by Gian Luigi Fine Books, Inc. rated 5.0 out of 5 stars, ships from Albany, NY, UNITED STATES, published 1996 by JOHN WILEY & SONS.
Add this copy of The Professional Garde Manager to cart. $35.00, like new condition, Sold by Cultural Connection rated 5.0 out of 5 stars, ships from Cape Coral, FL, UNITED STATES, published 1996 by John Wiley & Sons.
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Seller's Description:
The art of preparing presenting and decorating cold food for buffets and banquets. A collection of 600 spectacular recipes spanning the globe. Fourth printing. 4to. Light brown faux leather boards stamped in green on spine. xiv, 423 pages. Two sections of color plates printed on slick paper. Clean. Bright. Sharp. Like new/ Like new.
Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $51.61, new condition, Sold by Gulf Coast Books rated 5.0 out of 5 stars, ships from Memphis, TN, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $53.90, new condition, Sold by West Coast Bookseller rated 4.0 out of 5 stars, ships from Moorpark, CA, UNITED STATES, published 1996 by Wiley.
Add this copy of The Professional Garde Manger: a Guide to the Art of to cart. $75.20, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1996 by Wiley.
