Professional Garde Manger: A Guide to the Art of the Buffet
Author: David Paul Larouss
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 deparment, which also reapplies food items prepared for other dishes, reduceswaste 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.
A comprehensive collection of techniques and recipes for one of the most creative culinary crafts—buffet preparation and cold food presentation
Preparing, constructing, and presenting elegant buffets and banquet tables require an expansive recipe repertoire, a flair for culinary artistry, and a large dollop of creativity. In this comprehensive guide to the world of the garde manger chef, David Paul Larousse shares his experience in producing dazzling and palate-pleasing arrays of food. Among the delectable collection of 600 recipes is a wealth of classical garde manger dishes as well as the latest in cuisine moderne, from Pâté de Foie Gras en Brioche and Consommé Madrilène to California Apples and Chilled Cream of Lettuce Soup. International recipes bring a wide variety of tastes into the mixing bowl, creating innumerable possibilities for sumptuous spreads.
Food and table decoration is as much a part of garde manger work as are the recipes. Larousse provides numerous ideas for perfect canapés, breathtaking salads, magnificent ice sculptures, exquisite still-life arrangements, stunning tallow and salt dough pièce montées, and much more. Full-page color photographs showcase ways of combining foods to delight and surprise even the most jaded guests.
This unique collection and guide, a must-have addition to any culinary library, will expand the repertoires of even seasoned chefs and spark the imaginations of professional cooks, caterers, and culinary students.
Publishers Weekly
Spring is the time to plan for fall preserving, so Reader's Digest's May publication of Sensational Preserves is right on target. Over 250 recipes by British cookbook writer Hilaire Walden include such standards as Strawberry Jam and Ginger and Peach Chutney, along with pickles (Indian Pickled Onions), beverages (Tangerine Ratafia, with gin or vodka) and dishes to use them in (Pheasant and Elderberry Casserole). The clear text is further illuminated by David Gill's tempting color photos. (Putnam, dist., $24.95 144p ISBN 0-89577-840-8) Seattle cookbook writer Bharti Kirchner (The Bold Vegetarian) introduces 50 variations on a familiar theme in Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food, a May title from HarperPerennial. Inventiveness rules in these meatless concoctions, made from grains, beans, vegetables, nuts, seeds, tofu and soy. ($12 paper 144p ISBN 0-06-095115-X)
Table of Contents:
Cold Sauces and Marinades.Cold Soups.
Canapes.
Savory Pastries.
Salads and Vegetables.
Aspic, Chaud-Froid, and Timbales.
Cheese and Eggs.
Finfish and Shellfish.
Charcuterie and Smoking.
Pates and Terrines.
Centerpieces.
Glossary.
Appendices.
New interesting textbook: Late Dinner or Complete Idiots Guide to the Superfood Cookbook
Where There's Smoke There's Flavor: Real Barbecue - the Tastier Alternative to Grilling
Author: Richard W Langer
This comprehensive guide to smoke cooking gets down to basics with a dozen lipsmacking recipes for "the essence of American barbecuing": ribs, ribs, and more ribs. You'll also find traditional as well as imaginative approaches to barbecuing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts) to pork (Chili Chops, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison, and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries)...poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella)... seafood (Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax)...roti and kabobs (Combination Gyros, Skewered Scallops, Vegebobs)...and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk).
With step-by-step instructions, tips galore, and the lowdown on a wide variety of sauces and accompaniments, Where There's Smoke, There's Flavor is an essential guide to real barbecue that will delight anyone who cooks outdoors.
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