Average Reviews:
(More customer reviews)This is a well conceived, superbly organized, beautifully presented book on the preparation of food with special emphasis on the importance of visual presentation. Chef Hemm is a superbly talented chef with a natural eye and skill for preparing stimulating food. He is, by all accounts, a natural teacher, lover of kitchen work and now accomplished author.
This is a must have book for all culinary students, chef instructors and kitchen professionals. Having taught culinary arts for almost 30 years, this is by far the best book on the subject of garde manger that I have found.
Kudos to Chef Hemm!
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This book was developed to increase the student's understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes—from cold sauces to plated appetizers to hors d'oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.
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