Garde Manger: The Cold Kitchen

"Garde Manger: The Cold Kitchen" by Curtiss Scott Hemm, published by Pearson. This book was developed to increase the student’s understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes—from cold sauces to plated appetizers to hors d’oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches. Book details: 336 pages, published 2009. Order now on BookShops.in with fast, reliable delivery across India.