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Modern garde manger : a global perspective / Robert Garlough and Angus Campbell

By: Garlough, Robert [author]Contributor(s): Campbell, Angus [co-author]Material type: Text

TextPublication details: Australia : Delmar Cengage Learning, c2012Edition: 2nd EditionDescription: xxxiv, 780 pages : illustrations ; 28 cmISBN: 9781111307608Subject(s): COLD DISHES (COOKING) | QUANTITY COOKING | GARNISHES (COOKING)LOC classification: TX 820 .G37 2012

Contents:

Introduction to Garde Manger -- Measurements and equipment -- Modern techniques in kitchen chemistry -- The Garde Manger's pantry -- Cold sauces, dips, soups, and nutritional beverages -- Pasta, dumplings, and dough accompaniments -- Appetizers -- Salads and dressings -- Sandwiches -- Raw protein -- Fish and shellfish -- Poultry and game birds -- Meats -- Speciality meats -- Game meats -- Curing, smoking, barbecue, and salumi -- Pâtés, terrines, and mousselines -- Cheese preparation and presentation -- Food sculpting, carving, and modeling -- Food decoration, platter, and buffet presentation.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 820 .G37 2012 (Browse shelf (Opens below))	c.1	Available		NULIB000001889

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Previous	GC TX 820 .F67 2009 c.1 Foundation practical cookery /	GC TX 820 .F67 2009 c.2 Foundation practical cookery /	GC TX 820 .F68 2011 400 budget best-ever recipes : how to create fuss-free, economical and delicious dishes for all the family, with fabulous recipes shown step by step in more than 1800 beautiful photographs /	GC TX 820 .G37 2012 Modern garde manger : a global perspective /	GC TX 820 .G54 2011 Modern batch cookery /	GC TX 820 .G57 2007 Professional cooking /	GC TX 820 .G57 2007 Professional cooking /	Next

Includes index.

Introduction to Garde Manger --
Measurements and equipment --
Modern techniques in kitchen chemistry --
The Garde Manger's pantry --
Cold sauces, dips, soups, and nutritional beverages --
Pasta, dumplings, and dough accompaniments --
Appetizers --
Salads and dressings --
Sandwiches --
Raw protein --
Fish and shellfish --
Poultry and game birds --
Meats --
Speciality meats --
Game meats --
Curing, smoking, barbecue, and salumi --
Pâtés, terrines, and mousselines --
Cheese preparation and presentation --
Food sculpting, carving, and modeling --
Food decoration, platter, and buffet presentation.

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