Modern Garde Manger PDF ePub eBook

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Modern Garde Manger free pdf The second edition of "Modern Garde Manger: A Global Perspective, International Edition", was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Five sections covering seventeen chapters focus on the chef's required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals- Professional Profiles- Ask the Expert- People, Places, Things- Review Questions- Activities and Applications- and, Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are over five hundred four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. While "Modern Garde Manger, 2e" still retains its exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this edition. "Modern Garde Manger, International Edition" is the most comprehensive book of its kind available for today's student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook- Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course- and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint[registered] slides and more.

About Robert Garlough

Angus Campbell is a Chef-Instructor at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He also has a PBS affiliated television series entitled Cooking with Angus. Mr. Campbell is a City and Guilds Master Craftsman. Robert Garlough is a Chef Emeritus at The Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan. He is also a partner of My Chef, Inc., located in Naperville, Illinois, and the author of MODERN FOOD SERVICE PURCHASING. He holds a Masters Degree and has received many culinary awards, including the prestigious CHRIE Chef Herman Breithaupt Award and the ACF National Educator of the Year. Mr. Garlough is an active member of national and international culinary associations and the author of the new culinary text, MODERN FOOD SERVICE PURCHASING.

Details Book

Author : Robert Garlough
Publisher : Delmar Cengage Learning
Data Published : 19 March 2011
ISBN : 1111307601
EAN : 9781111307608
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 656 pages
Age + : 18 years
Language : English
Rating :

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