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A Wealth of Recipes and Variations
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Professional Garde Manger offers more than 375 recipes and 400 variations appropriate for use in the culinary classroom and professional kitchen.
The recipes were chosen to present a variety of dishes from all areas of the North American and European garde manger repertoires. Many recipes can be considered a foundation on which the developing student can build and elaborate. Others are appropriate for the intermediate level, while some are advanced.
Most recipes are supplemented with one or more recipe variations. Each suggests ways in which the recipe can be modified to create a new dish similar to the recipe on which it is based. Variations include: substituting one main ingredient for another; changing a seasoning, sauce, or accompaniment; changing a cooking method; or a combination of such modifications. Some variations simplify a recipe, while others make it more challenging.