Author: DAVID PAUL LAROUSSE
Title: The Professional Garde Manger. A Guide to the Art of the Buffet
Description: Gekartonneerd. Pp: 440. 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 pièce montées, 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 department, 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. ISBN: 9780471106036. Cond./Kwaliteit: Goed.
Keywords: 9780471106036
See more books from our catalog: Koken
Title: The Professional Garde Manger. A Guide to the Art of the Buffet
Description: Gekartonneerd. Pp: 440. 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 pièce montées, 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 department, 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. ISBN: 9780471106036. Cond./Kwaliteit: Goed.
Keywords: 9780471106036
Price: EUR 30.00 = appr. US$ 32.61 Seller: De Slegte
- Book number: 393923
- Book number: 393923
See more books from our catalog: Koken