Описание
The Culinary Institute of America
PRESIDENT Dr. Tim Ryan ’77, CMC, AAC
VICE-PRESIDENT, DEAN OF CULINARY EDUCATION Mark Erickson ’77, CMC
SENIOR DIRECTOR, EDUCATIONAL ENTERPRISES Susan Cussen
DIRECTOR OF PUBLISHING Nathalie Fischer
EDITORIAL PROJECT MANAGER Lisa Lahey ’00
EDITORIAL PROJECT MANAGER Margaret Wheeler ’00
EDITORIAL ASSISTANTS Shelly Malgee ’08
Erin Jeanne McDowell ’08
Faculty Team
Chef Mark Ainsworth ’86, PC III, CEC, CHE
Chef Clemens Averbeck, CEC, CHE
Chef Brad Barnes ’87, CMC, CCA, AAC
Chef Corky Clark ’71, CCE, CWE, CHE
Chef Gerard Coyac, CHE
Chef John DeShetler ’68, PC II, CCC, CHE
Chef Michael Garnero, CHE
Chef Lynne Gigliotti ’88, CHE
Chef Jim Heywood
Chef Tom Kief ’78, CHE
Chef John Kowalski ’77, CHE
Chef Pierre LeBlanc, CHE
Chef Hubert Martini, CEC, CCE, AAC
Chef Bruce Mattel ’80, CHE
Chef Michael Pardus ’81, CHE
Chef Kathy Polenz ’73, CHE
Chef Henry Rapp
Chef Charles Rascoll
Chef John Reilly ’88, CCC, CHE
Chef Michael Skibitcky, PC III, CCC, CHE
Chef Jonathon Zearfoss ’80 CEC, CCE, CCP,
Chef Greg Zifchak, CEC, CCE, CCP
Finally, for their tireless efforts during every stage of the production of this book, we would especially like to thank Chef Clemens Averbeck, Chef
Corky Clark, Lauren Fury, Chef Michael Garnero, Chef Lynne Gigliotti, Jamie Hall, Robert Kristof, Chef John Kowalski, Eleanor Martin, Chef
Hubert Martini, Chef Michael Pardus, Chef Henry Rapp, Chef John Reilly, Chef Michael Skibitcky, Taliaferro Organic Farms, and Brent Wasser.
This book would not have been possible without their keen insight, vast knowledge, and continuous devotion.
This book is printed on acid-free paper.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030,
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no
representations or warranties with respect to the accuracy or completeness of the contents of this book and specifi cally disclaim any implied
warranties of merchantability or fi tness for a particular purpose. No warranty may be created or extended by sales representatives or written
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Design by Vertigo Design NYC
library of congress cataloging-in-publication data:
Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America. -- 4th ed.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-470-58780-5 (cloth)
1. Cold dishes (Cooking) 2. Quantity cooking. I. Culinary Institute of America.
TX830.G37 2012
641.7'9--dc23
2011021015
Printed in China
10 9 8 7 6 5 4 3 2 1
Детали
- Год издания
- 2012
- Format