冷冻鸡的烹饪艺术，第3版Garde Manger : The Art and Craft of the Cold Kitchen mobi 下载 网盘 caj lrf pdf txt 阿里云

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, artis*** American cheeses, tapas menus, "action" buffet stati***, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new p***ographs 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.

Acknowledgements.

Preface.

Chapter One. The Professional Garde Manger.

Chapter Two. Cold Sauces and Cold Soups.

Vinaigrettes

Dairy-based and egg-based dressings

Salsas

Coulis purees and other sauces

Soups

Chapter Three. Salads.

Green salads

Vegetable salads

Potato salads:pasta grain and legume salads:and fruit salads

Composed salads and warm salads

Chapter Four. Sandwiches.

Hot sandwiches

Cold sandwiches

Tea sanduiches and crostini

Chapter Five. Cured and Smoked Foods.

Cured foods

Cold-smoked foods

Hot-smoked foods

Dired foods and foods preserved in fat

Chapter Six. Sausage.

Chapter Seven. Terrines, Pates, Galantines, and Roulades.

Chapter Eight. Cheese.

Chapter Nine. Appetizers and Hors d’Oeuvre.

Chapter Ten. Condiments, Crackers, and Pickles.

Chapter Eleven. Buffet Presentation.

Chapter Twelve. Basic Recipes.

Glossary.

Bibliography and Recommended Reading.

Recipe Index.

Subject Index.

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作者简介：Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certificati***.

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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, artis*** American cheeses, tapas menus, "action" buffet stati***, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new p***ographs 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.