Francis Henri Jacquinet

Simply Garde Manger with Chef Jacq: a Comprehensive Reflection on Food Served Cold in the Us and Abroad Francis Henri Jacquinet

Marc Notes: Produced by The Art and Science of Culinary Arts with Chef Jacq. A Conedot LLC International Production 2014, Houston, Texas, USA.; Includes bibliographical references (page 188)."Publisher Marketing: Written and illustrated by Francis Jacquinet, an experienced chef, Garde Manger chef, pastry chef, culinary educator, food artist, and author, Simply Garde Manger with Chef Jacq glorifies the art of food served cold in both the US and abroad. It is full of insights on the delicious subject, with useful advice for both culinarians and serious home cooks alike. Written in the author's tongue and cheek style, Simply Garde Manger with Chef Jacq entertains as much as educates the reader, not unlike the way Chef Jacquinet runs his classroom or cooking lab. Simply Garde Manger with Chef Jacq motivates, inspires, and educates in an art that has seen little to no press coverage until now. The author taps into his experience as an educator in various aspects of the culinary arts, as well as food art and conventional art such as his own photography and sketching, to deliver a vibrant and very personal account of the tasty and lucrative subject that is Garde Manger. In this colorful book, Chef Jacq, as his students like to call him, also shares his physiology of taste: a crucial ingredient for all the wonderful food dishes that the world has to offer today. The inclusion of many tips, photos, and diagrams help the reader produce a variety of cold dishes, garnishes, and centerpieces. Throughout this work, chef and artist Jacquinet eagerly shares his passion as well as his love of travel, people, and foods. So, as they say in his native France: Bon Appetit! Now go ahead! Start savoring Simply Garde Manger with Chef Jacq!