The Working Garde Manger (Paperback) book cover

The Working Garde Manger

By Al Meyer

CRC Press

544 pages | 263 B/W Illus.

Purchasing Options:$ = USD
Paperback: 9781439866306
pub: 2012-12-17
$82.95
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Hardback: 9781138426481
pub: 2018-06-28
$195.00
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eBook (VitalSource) : 9781466592421
pub: 2012-12-17
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Description

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers.

Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sautéing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry.

The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference.

More information is available on the author's website at http://chefalmeyer.com/.

Visit YouTube to see Chef Meyer's techniques and recipes:

Turkey Breast Butchery

Turkey Breast Truss with Brine, Mirepoix, Bay Leaf, Herb & Lemon

Turkey Bone & Tendon Removal with Sautéed Shallots, Garlic, Tarragon & Seasoning

Butternut Squash with Dates Charred Ginger & Rosemary

Pig Butchery

Pig Butchery

Table of Contents

Appetizers

Cold Soups

Cold Sauces

Salsas, Relishes & Chutneys

General Recipes

Pickling

Dressings

Salads

Marinades

Smoking, Curing & Brining

Charcuterie & Sausage

Galantines & Ballotines

Pâtés & Terrines

Savory Mousse & Mousseline

Seasonings & Spice Mixtures

Foie Gras

Aspic & Gelée

Chaudfroid

Design & Layout Of A Platter

Glossary

Appendix Curing & Smoking

Education

Index

About the Author

Author

Chef Al Meyer, CMT, a graduate of The California Culinary Academy, apprenticed at The Fairmont Hotel in San Francisco and then became the Chef Garde Manger at The Fairmont Hotel in San Jose. After relocating to Seattle, he opened his own catering business, Above the Top Catering. Chef Meyer worked as Executive Chef at the Puget Sound Naval Shipyard, as Chef Garde Manger/Executive Butcher at the Westin Hotel, as Executive Chef at the Bellevue West Coast Hotel, as an instructor at Seattle’s Art Institute culinary program, and also as Executive Chef at Safeco Field for the Mariners Baseball team for all the fine dining outlets. Chef Meyer was also the Executive Chef for the Heritage Lodge at Totem Lake in Kirkland, Washington. He has since returned to San Francisco and The California Culinary Academy, where he teaches Introduction to Garde Manger and Advanced Garde Manger.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science