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Unique Topical Coverage

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

In addition to the advanced subjects of aspic and chaud-froid work, condiments, garnishes and decorations, and buffet planning, preparation, and execution covered in Chapters 16 through 18, Professional Garde Manger features unique topical coverage not offered in other books.

The extensive coverage of charcuterie (Chapters 11 through 13) is specifically designed to lead the beginning garde manger student through each procedure in a clearly explained, step-by-step manner to ensure both true understanding of the subject and a safe, successful product.

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