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GARDE MANGER (Artistic Carving) |
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Author: Abundio S. Baet
Publication: 12/3/2006
Category: Cooking
Pages: 212
Format: 8.5 x 11 Color Paperbacks
ISBN: 159800798X
Price: $52.95
Available at www.amazon.com
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This book for Garde Manger is an avenue to showcase our artistic talent in carving. Paetenian artists are well known champions of numerous culinary competitions around the world. Learn the art that our ancestors passed on to us, the un-measurable talent of Paetenians in artistic carvings. I am hoping this will help seekers of artistic carvings take in new ideas. I hope it serves its purpose for beginners and/or those experienced professional artists hoping to expand their skills in the art of culinary carvings and sculptures.
Garde Manger is a French word for food keeper or widely known as the Chef pantry. The pantry kitchen is a kitchen that operates separately from the hot kitchen, or the part of the kitchen known as the cold kitchen. The cold kitchen prepares for all cold salads, canapés, sauces and various displays of cold food including fruit displays, cheese displays, canapés, sandwiches and various finger foods (i.e. sushi, tapas, antipasto and fresh vegetable displays and dips). All of these foods are produced from the cold kitchen or the pantry.
Pantry kitchen prepares not only the delicious salads and dressings; they also produce the eye catching decorative food displays made out of fruits, vegetables, butter, chocolates, cheeses, and ice sculpture.
The elegant display of fruits and vegetables and the unique ice sculptures are produced in the cold kitchen-by-kitchen artist, or the Chef Garde Manger (Master of the cold kitchen). Today, however, the boundaries have blurred: the techniques and skills used elsewhere is also used for many Garde Manger kitchens. Although the portion sizes and styles of presentations may vary, the cooking fundamentals and preparations remain the same. To become a Garde Manger Chef one should be familiar with cooking hot and serving it cold, and keep the cold foods in ideal temperature for the food whether it is room temperature or frozen food. Garde manger should be an expert in grilling, braising, poaching, sautéing and steam cooking, and in bringing hot foods to a cold temperature, without losing the taste, texture, color, and the quality of the food, keeping it safe from fast growing bacteria.
Contemporary blends and innovative uses of ingredients are reflected from each Garde Manger Chef skills, by their making of cold entrées, appetizers, salads, sauces and salad dressings. Furthermore, fruit and vegetable displays, not to mention the artistic fruit carving and vegetable garnishes, centerpieces, and butter, chocolate, tallow, cheese, and ice sculptures with the special touch of skillful hands can easily create an elegant display that will make everybody say wow.
Many professional chefs believe that the eye is the first one eating before our mouth. They say if it looks good, then you most definitely will be unable to resist touching and tasting it. The combination of looks and tastes are achievements that any chef would want to reach. Garde Manger is simple but complicated because they delicately handle every single one of their works to achieve perfection. If it weren’t perfect or absolutely not the finest it would be considered a failure to purpose of the Chef Garde Manger.
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Harimaw Buno (The Art of Filipino Wrestling) |
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This is the first book written in Filipino Art of Wrestling
(Hairmaw Buno). Covering historical background of Filipino
art and culture and also The Harimaw Buno theory and practice.
Learn the easy step by step techniques of Filipino Groundfighting
techniques without the use of weapons.
5"X 8" 191 pages with more than 200 photographs
Price: $21.95
S & H: $3 anywhere in the US, $12 anywhere else
Note: If you choose to pay by Pay Pal add $3 to the amount
Money Order Payable to:
Abundio S. Baet
1240 NW 92 Avenue
Pembroke Pines, FL 33024
Pay Pal : GatPuno@aol.com |
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