{"product_id":"9780470179963","title":"Professional Garde Manger A Comprehensive Guide to Cold Food Preparation","description":"\u003ch1\u003eProfessional Garde Manger\u003c\/h1\u003e\u003ch2\u003eA Comprehensive Guide to Cold Food Preparation\u003c\/h2\u003e\u003ch3\u003eLou Sackett | Jaclyn Pestka | Wayne Gisslen\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ Methods \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eMaintaining the features that have made \u003ci\u003e\u003cb\u003eProfessional Cooking\u003c\/b\u003e\u003c\/i\u003e and \u003ci\u003e\u003cb\u003eProfessional Baking\u003c\/b\u003e\u003c\/i\u003e standouts in the marketplace, \u003ci\u003e\u003cb\u003eProfessional Garde Manger\u003c\/b\u003e\u003c\/i\u003e presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen.  \u003cp\u003eThis new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef.  Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field.\u003c\/p\u003e \u003cp\u003eThis much-awaited text provides a complete look at this specialized area in culinary arts.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003eLou Sackett\u003c\/b\u003e is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJaclyn Pestka\u003c\/b\u003e is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWayne Gisslen\u003c\/b\u003e (Consulting Author) is the author of the best-selling series of culinary books that includes \u003cb\u003e\u003ci\u003eProfessional Cooking, Professional Baking, Advanced Professional Cooking,\u003c\/i\u003e\u003c\/b\u003e and \u003cb\u003e\u003ci\u003eEssentials of Professional Cooking,\u003c\/i\u003e\u003c\/b\u003e all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e15 March 2010\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780470179963\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eMultiple \/ component \/ retail \/ product \/ part \/ s\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e816\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e67.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44388003872908,"sku":"9780470179963","price":136.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780470179963_40fd7ee6-8b70-44d2-af7a-1fd3d546ffcd.jpg?v=1780183611","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780470179963","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}