Indian Cuisine or Garde Manger

Indian Cuisine

Author: Omana Jacob

Employing her extensive experience in Indian cooking, Omana Jacob has selected 100 popular Indian delicacies, each tailored for the home cook and for those who wish to indulge in exciting and delicious Indian cuisine. 200+ photographs.

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Garde Manger: The Art and Craft of the Cold Kitchen

Author: The Culinary Institute of America CIA

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

Table of Contents:

	Preface	viii
1	The Professional Garde Manger	1
2	Cold Sauces and Cold Soups	15
3	Salads	75
4	Sandwiches	137
5	Cured and Smoked Foods	179
6	Sausage	227
7	Terrines, Pates, Galantines, and Roulades	271
8	Cheese	333
9	Appetizers and Hors d'Oeuvre	361
10	Condiments, Crackers, and Pickles	467
11	The Modern Buffet	495
12	Basic Recipes	521
	Glossary	551
	Bibliography and Recommended Reading	561
	Recipe Index	564
	Subject Index	579