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Garde Manger

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Thread Starter 

Anyone have any suggestions for professional garde manger literature ? Aspics, pattes, terrine's, sausages, gallantines, etc... ?

post #2 of 4

Buffet Catering       George K Waldner         Garde Manger    Fritz Sonnenschmidt       Culinary institute publishing      Both these guys are great. When we were all younger I had the pleasure of  working with both. Fritz is still alive   George is diseased

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 4
Thread Starter 

Thanks !

post #4 of 4

I have an older edition of this one from the CIA: http://www.amazon.com/Garde-Manger-Kitchen-Culinary-Institute/dp/0470055901

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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