Modern Garde Manger

Book info: Modern Garde Manger (Hardcover, 744 pages) – Delmar Cengage Learning, 2006. Language: English.

The Modern Garde Manger is a meticulously organized textbook designed to meet the educational needs of novice culinary students. Its carefully researched information and fully-tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef's required knowledge and responsibilities. These sections provide detailed information on the foundations in garde manger, the preparation and fabrications skills of the garde manger, preserved foods of the garde manger, and displayed arts of the garde manger. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review, which reinforce key concepts presented in the text .With over 500 color photographs, 250 recipes, and 75 beautifully illustrated graphs and charts, The Modern Garde Manger is the most educationally comprehensive text written for today's culinary classroom. Editorial Reviews Review reviewer comments to come About the Author 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 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.