Recipe Table of Contents.
Preface.
How to Use This Book.
Acknowledgments.
1.The Garde Manger Profession.
The History of Garde Manger.
The Successful Garde Manger Chef.
Opportunities in Garde Manger.
Garde Manger Facilities and Equipment.
2. Sauces and Dressings.
Introduction to Emulsion Sauces.
Vinaigrettes.
Mayonnaise.
Classic Mayonnaise Sauces.
Contemporary Mayonnaise-Based Sauces and Dressings.
Dairy-Based Sauces.
Cold Sauces Made from Vegetables and Fruits.
3. Simple Salads and Tossed Salads.
Salads Made from Leafy Greens.
Salad Ingredients.
Purchasing Salad Greens.
Cleaning, Fabricating, and Storing Salad Greens.
Four Methods of Preparing Simple and Tossed Salads.
4. Cold Vegetables and Fruits.
Vegetables in Garde Manger Work.
Applications for Cold Vegetables.
Understanding Vegetables.
Fruits in Garde Manger Work.
Applications for Fruits and Fruit Dishes.
Understanding Fruit.
Purchasing, Storing, and Managing Produce.
Fabricating Produce.
Preparing Vegetables for Raw Service.
Cooking Vegetables and Fruits.
5. Complex Salads.
Understanding Complex Salads.
Understanding Arranged Salads.
6. Cold Seafood.
Understanding Seafood Classifications.
Types of Cold Seafood Dishes.
Cooking Methods for Cold Seafood.
Seafood Mousses.
Seafood Served Raw.
Raw Shellfish Specialties.
Caviar.
7. Cold Meats.
Applications for Cold Meats.
Preparing Cold Meat Products.
Raw Meat Dishes.
Meat-Based Mousses.
Foie Gras.
8. Cold Soups.
Understanding Cold Soups.
Preparing Cold Soups.
9. Garde Manger Sandwiches.
Understanding Sandwiches.
The Four Basic Sandwich Elements.
Types of Sandwiches.
Making Sandwiches.
Sandwich Procedures and Recipes.
10. Cold Hors d’Oeuvres.
Understanding Hors d’Oeuvres.
Types of Hors d’Oeuvres.
Presenting Hors d’Oeuvres.
Serving Hors d’Oeuvres.
Preparing Canapés.
11. Cured and Smoked Foods.
Understanding Curing.
Ingredients for Cured Foods.
Curing Procedures.
Brine Curing.
Dry Curing.
Introduction to Smoked Foods.
Ingredients.
Smoking Temperature.
Equipment for Smoking.
The Smoking Procedures.
Foods Preserved in Fat.
12. Sausages.
Understanding Sausages.
The Anatomy of a Sausage.
Types of Sausages.
Ingredients.
Equipment for Sausage Making.
The Four Phases of Sausage Production.
13. Pâtés, Terrines, and Charcuterie Specialties.
Pâtés and Terrines.
Equipment for Pâté Production.
Preparing Pâtés and Terrines.
Galantines, Ballottines, and Pâté Roulades.
Storing and Presenting Pâtés.
14. Cheese and Other Dairy Products.
Fresh Dairy Products.
Fermented Dairy Products.
Cheese.
15. Mousselines.
Introduction to Mousselines.
Understanding Mousseline Forcemeats.
Ingredients for Mousselines.
Preparing Mousseline Forcemeats.
16. Aspic and Chaud-Froid.
The Challenge of Aspic and Chaud-Froid Work.
Aspic.
Chaud-Froid.
Mayonnaise Collée.
Aspic and Chaud-Froid Work.
Surface Décor for Aspic and Chaud-Froid Work.
17. Condiments, Embellishments, and Décor.
Finishing Touches.
Condiments.
Embellishments.
Décor.
18. Buffets and Food Bars.
Understanding Buffets.
Food Bars.
Appendix: Basic Preparations.
Bibliography.
Glossary.
Subject Index.
Recipe Index.
Lou Sachett is a food writer and culinary educator who haswritten for both local and national culinary publications. Havingtaught previously at The Restaurant School in Philadelphia, shecurrently teaches at Dauphin County Technical School in Harrisburg,Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chefwith a specialty in world cuisines. Her tenure as chef instructorat The School of Culinary Arts in York, Pennsylvania led to herwork in garde manger and expertise in charcuterie. She is nowexecutive chef of Channels Food Rescue in Central Pennsylvania. Wayne Gisslen (Consulting Author) is the author of thebestselling series of culinary books that includesProfessional Cooking, Professional Baking, AdvancedProfessional Cooking, and Essentials of ProfessionalCooking, all published by Wiley. A graduate of the CulinaryInstitute of America, he has written and worked extensively in thefield of culinary arts.
We don t know how much attention is paid to the cold foodaspect of your restaurant s operation. But we rebetting you d find a hundred things about it you could dobetter merely by skimming through Professional Garde Manger: AComprehensive Guide to Cold Food Preparation (Wiley,$85). Authors Lou Sackett and Jaclyn Pestka are releasing their780-page book at the just the right time. Many restaurants nowemphasize super-fresh local ingredients and artisan-quality smallplate offerings. Both require more careful handling of ingredientsand crafting of artful presentations, but less actual cooking, thanwas the case even a few years ago. Cheese boards, shellfish towersand charcuterie plates are just a few of the no-cook items thathave become fixtures on many contemporary menus. These three topics are covered extensively in this impressivelycomprehensive book. There's plenty of old-school garde manger fare,too: an entire chapter is devoted to aspic and chaud-froid work,and there's one just for mousselines. But don't worry. While theterm garde manger may conjure up visions of stilted 1970scontinental cuisine, this book's contents are right in step withthe culinary times. There are 375 recipes in all. But the greater value may comefrom the book's serious tone. The textbook-like approach letswhoever holds the position in your kitchen know that their work isindeed important and can be done much better than it's being donenow. Garde manger work will never be sexy. But this book gives you aneasy way to upgrade the quality of the food that comes out of thecold food station in your kitchen. These days, that can mean a lot.(Restaurant-Hospitality.com)
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