ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products.    Packages  Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase.    Used or rental books  If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code.    Access codes  Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase.   --   ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include:    An ACF endorsement—makes this text unique.    Chef’s Tips–provide invaluable how-to information from seasoned professionals    Over 600 illustrative photographs—appear throughout the book.    Supportive Recipes–include those tested in the working kitchen and culinary schools.

Garde Manger: Cold Kitchen Fundamentals

Business & Money

Powers, Tina

Leonard, Edward G.

Carlos, Brenda R.

Industries

Pearson College Div

ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: <ul>
<li> An ACF endorsement—makes this text unique. </li> <li> Chef’s Tips–provide invaluable how-to information from seasoned professionals </li> <li> Over 600 illustrative photographs—appear throughout the book. </li> <li> Supportive Recipes–include those tested in the working kitchen and culinary schools. </li> </ul>
0133929337 / 9780133929331 Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0131182196 / 9780131182196 Garde Manger: Cold Kitchen Fundamentals 0133923622 / 9780133923629 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking, and Garde Manger

American Culinary Federation

Cookbooks, Food & Wine

The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text. From the Book: Tips for Successful Menu Writing Insights <ul>
<li>
Offer variety. Give your customers not only a variety of food options but also price points and types of buffet service.</li> <li>
Provide a la carte or “upsell” options on your buffet menu. A seafood station or adult milkshake bar can go a long way to enhancing a standard buffet.</li> <li>
Sell buffet stations a la carte even for sit-down dinner events. For example, for a wedding, offer the couple a “Bride and Groom’s Celebration of Pastries,” rather than the standard plated dessert choices of various finger pastries. And serve desserts in a separate room, where guest can enjoy them at their leisure. This allows for more social interaction, and guest can choose not only what they would like to eat, but how much and when.</li> <li>
Describe the menu items in clear, easy-to-understand language. That does not mean you can’t also use words that entice and excite. A well-written menu will have the guest saying, “Wow! I am hungry just thinking about the food on this buffet.”</li> <li>
Know Your Limitations. There is no sense in featuring a buffet menu from a five-start property if your operation does not have five-star talent to produce it, along with the necessary equipment and all the other means required to properly execute the buffet.</li> </ul>
 View an additional excerpt from the book: a recipe for lobster eggs benedict. Also view a sample breakfast buffet diagram. Tips &amp; Recipes from Modern Buffets: Blueprint for Success Omelet Bar Lobster Eggs Benedict Eggs Benedict Buffet

Modern Buffets: Blueprint for Success

Cooking Methods

wiley

Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation’s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation’s Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.

American Culinary Federation Guide to Competitions

In Club Cuisine, Master Chef Edward Leonard presents his personal tips and insights into creating dishes that meet the expectations of private club members. Endorsed by the American Culinary Federation, this visual cookbook of dynamic club cuisine features 75 recipes, dozens of color photographs, and seasonal menus taken from some of the most prestig-ious diners in top private clubs.

Club Cuisine: Cooking with a Master Chef

Professional Cooking

See the best price to sell, buy, or rent books by Leonard, Edward G.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Leonard, Edward G.

See the best price to sell, buy, or rent books by Leonard, Edward G.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Garde Manger: Cold Kitchen Fundamentals

Garde Manger: Cold Kitchen Fundamentals

Modern Buffets: Blueprint for Success

American Culinary Federation Guide to Competitions

Club Cuisine: Cooking with a Master Chef