A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautAcing meats, fish, poultry, vegetables and legumes.soups. 26 Soups prepared by the garde manger are generally served chilled. They are found as first-course offerings, appetizer ... from a thickened base such as a veloutAc, bAcchamel, or potato purAce; and clear soups are made by clarifying and fortifying a rich broth and ... Cold soups may thicken as they cool, so be certain that you have adjusted the consistency to make a soup that is creamy but not stiff.
|Author||:||Culinary Institute of America|
|Publisher||:||John Wiley & Sons - 2012-04-16|