Professional

Modern Garde Manger: A Global Perspective, 2nd Edition

  • Robert B. Garlough Secchia Institute for Culinary Education, Grand Rapids Community College, Grand Rapids, Michigan
  • Angus Campbell Secchia Institute for Culinary Education, Grand Rapids Community College, Grand Rapids, Michigan
  • ISBN-10: 111130761X  |  ISBN-13: 9781111307615
  • 800 Pages
  • Previous Editions: 2006
  • © 2012 | Published
  • List Price = $ 129.95
  • For quantity discounts, Contact your Representative
  • For single copy purchases, visit CengageBrain.com

About

Overview

The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award – and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.

Features and Benefits

  • Contains carefully researched information and fully tested recipes that span the broad international spectrum of the modern garde manger station.
  • Includes hundreds of photographs, recipes. Illustrations, graphs and charts.
  • Contains numerous food preparation techniques, with many fully illustrated using a series of step-by-step photographs.
  • Features detailed information on foundations, preparation and fabrication skills of garde manger and topics including preserved foods and displayed arts of the garde manger. Unique to this textbook is a chapter on raw proteins.
  • Includes Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review in each chapter.

Table of Contents

Dedication.
About the Authors.
Foreword.
Preface.
Acknowledgements.
Part I: FOUNDATIONS IN GARDE MANGER.
1. Introduction to Garde Manger.
2. Measurements and Equipment.
3. Modern Techniques in Kitchen Chemistry.
4. The Garde Manger's Pantry.
5. Cold Sauces, Dips, Soups, and Beverages.
6. Pasta, Dumplings, and Dough Accompaniments.
Part II: PREPARATION SKILLS OF THE GARDE MANGER.
7. Appetizers.
8. Salads and Dressings.
9. Sandwiches.
10. Raw Proteins.
Part III: FABRICATION SKILLS OF THE GARDE MANGER.
11. Fish and Shellfish.
12. Poultry and Game Birds.
13. Meats.
14. Specialty Meats.
15. Game Meats.
16. Curing, Smoking, Barbecue and Salumi.
Part IV: DISPLAYED ARTS OF THE GARDE MANGER.
17. Pates, Terrines, and Mousselines.
18. Cheese Preparation and Presentation.
19. Food Sculpting, Carving, and Modeling.
20. Food Decoration, Platter and Buffet Presentation.
Appendix A: Weights and Measurements.
Appendix B: Canned Goods.
Glossary.
References.
Recipe Index.
Subject Index.

What's New

  • The second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set and includes new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry (molecular gastronomy); and Raw Proteins.
  • More than 300 new custom-created photographs have been added, together with the inclusion of numerous step-by-step techniques to aid in reader comprehension.
  • New chapter features include Ask the Expert where different food experts are quizzed on narrow subject areas contained in the chapter; and People, Places, Things where additional information of interest is included, adding to the overall understanding of a subject area. The Chapter Review section has been expanded to include both individual and group activities.
  • While Modern Garde Manger, 2e still retains its broad exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this second edition.
  • New content includes a cheese tasting chart; additional recipes; information on specialty equipment relating to the chapters; and added information on entering culinary salon competitions, including a peek into the tryouts for the 2012 ACF Culinary Team USA.
  • A CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook, interactive teaching and learning tools including: Quizzes, Flashcards, Crossword Puzzles, PowerPoint® slides, and more. Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course.

Learning Resource Bundles

Choose the textbook packaged with the resources that best meet your course and student needs. Contact your Learning Consultant for more information.

ePack: Text + Culinary, Hospitality, Travel & Tourism CourseMate with eBook Instant Access Code

ISBN-10: 1285266196 | ISBN-13: 9781285266190

List Price = $142.95  | CengageBrain Price = $142.95


Supplements

All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

For more information about these supplements, or to obtain them, contact your Learning Consultant.

Instructor Supplements

Instructor's Resource  (ISBN-10: 1111307636 | ISBN-13: 9781111307639)

The Instructor Resource CD includes the instructor's manual, computerized test bank in ExamView® format, lesson plans, and PowerPoint® lecture slides.

Online Companion  (ISBN-10: 1111307644 | ISBN-13: 9781111307646)

List Price = $.00  | College Bookstore Wholesale Price = $.00

Le Cordon Bleu Cuisine Foundations: Classic Recipes  (ISBN-10: 1435481380 | ISBN-13: 9781435481381)

Cuisine Foundations Classic Recipes features 169 recipes that together represent a definitive summing up of French culinary technique as it has been practiced for the past 300 years. These recipes have been carefully selected by Le Cordon Bleu to convey the history and evolution of French culinary technique and its strong influence on today’s chefs. Through these recipes, we learn what influenced French cooking and how these traditional techniques have embraced the introduction of new ingredients and flavors, from Champignons a la turque to Oeufs frits Mexicain Designed to celebrate the classic techniques taught by Le Cordon Bleu, all of the recipes feature full-color photographs of the dish as it was prepared.

List Price = $37.95  | College Bookstore Wholesale Price = $28.75

CourseMate Instant Access  (ISBN-10: 1111639477 | ISBN-13: 9781111639471)

Cengage Learning's CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools that support the printed textbook. Maximize your course success with the integrated eBook and chapter-specific learning tools that include flashcards, quizzes, videos, and more in your CourseMate. Key Features: Interactive eBook, Engagement Tracker, Learning Objectives, Tutorial Quizzes, Glossary and Flashcards, and Web Links and References.

List Price = $129.95  | CengageBrain Price = $129.95  | College Bookstore Wholesale Price = $129.95

Student Supplements

Le Cordon Bleu Cuisine Foundations: Classic Recipes  (ISBN-10: 1435481380 | ISBN-13: 9781435481381)

Cuisine Foundations Classic Recipes features 169 recipes that together represent a definitive summing up of French culinary technique as it has been practiced for the past 300 years. These recipes have been carefully selected by Le Cordon Bleu to convey the history and evolution of French culinary technique and its strong influence on today’s chefs. Through these recipes, we learn what influenced French cooking and how these traditional techniques have embraced the introduction of new ingredients and flavors, from Champignons a la turque to Oeufs frits Mexicain Designed to celebrate the classic techniques taught by Le Cordon Bleu, all of the recipes feature full-color photographs of the dish as it was prepared.

List Price = $37.95  | College Bookstore Wholesale Price = $28.75

CourseMate Instant Access  (ISBN-10: 1111639477 | ISBN-13: 9781111639471)

Cengage Learning's CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools that support the printed textbook. Maximize your course success with the integrated eBook and chapter-specific learning tools that include flashcards, quizzes, videos, and more in your CourseMate. Key Features: Interactive eBook, Engagement Tracker, Learning Objectives, Tutorial Quizzes, Glossary and Flashcards, and Web Links and References.

List Price = $129.95  | CengageBrain Price = $129.95  | College Bookstore Wholesale Price = $129.95

Meet the Author

Author Bio

Robert B. Garlough

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.

Angus Campbell

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.