Overview

In this book, you will find complete information about the Garde Manger kitchen - how it functions, the hierarchy it follows, and the essential utensils used in daily operations. It also covers the history and recipes of classic cold preparations such as sandwiches, tartare, carpaccio, and more. You will gain in-depth knowledge about forcemeat preparations like terrines, pâtés, and sausages, along with detailed explanations of various curing processes. The book also explores the art and organization of charcuterie and cheese stations, helping readers understand the creative and technical aspects behind these essential areas of the cold kitchen. Enjoy reading and discovering the fascinating world of Garde Manger - and don't forget to share your valuable feedback.

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