Garde Manger: Cold Kitchen Fundamentals

ACF’s Cold Kitchen Fundamentals
covers all aspects of the garde manger, from simple salad prep, to
dressing and sauce making, to appetizers, soups and sandwiches, to
charcuterie, cheese making, and ice carving. Each chapter is rich
with photos, chef’s tips, and recipes and each unit includes
learning activities and benchmark formulas that encourage specific
learning outcomes. Offering unique coverage of competition and food
technology, the book helps students understand the underlying
principals of the cold kitchen and develop the skills needed to
produce their own signature sauces, salads, and more! Some
additional features include:


An ACF endorsement—makes this
text unique.


Chef’s Tips–provide
invaluable how-to information from seasoned professionals


Over 600 illustrative
photographs—appear throughout the book.


Supportive Recipes–include
those tested in the working kitchen and culinary schools.