Congratulations to GRCC culinary arts faculty Chef Bob Garlough and Chef Angus Campbell on the publication of the second edition of their award-winning textbook “Modern Garde Manger: A Global Perspective.” Produced by Cengage Delmar Learning, the text was the recipient of the International Association of Culinary Professionals Gold Medal Award when the first edition came out.
From the description provided by the publisher, the book is “written for both the working chef and the serious student engaged in the practice and study of culinary arts, [and contains] carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station.”
Read the full press release below the fold.
Secchia Institute Faculty Release Second Edition of Award-Winning Textbook
February 23, 2011 – Cengage Delmar Learning is pleased to announce the release of the second edition of Modern Garde Manger: A Global Perspective, written by Secchia Institute for Culinary Education faculty Robert Garlough and Angus Campbell. The first edition of their textbook was named winner of the prestigious IACP (International Association of Culinary Professionals) Gold Medal Award, recognized as the best technical reference cookbook written in 2007 among over 400 new culinary books considered internationally.
Written for both the working chef and the serious student engaged in the practice and study of culinary arts, it’s carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef’s required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment, Modern Techniques in Kitchen Chemistry, and Raw Proteins. There are more than 800 four-color photographs with over 350 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps; plus over 75 new recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques, and small plates and samplers.
“Several years ago, Angus and I decided to write a textbook that could incorporate many of the recipes and culinary techniques that we learned during our 17 years of traveling abroad while leading international culinary study-tours for our department. The first edition of this text was the result,” quoted Professor Robert Garlough. “Our publisher was very pleased with the customer response towards our book including those in South America, Europe, Australia and Asia; it was their top-selling culinary textbook for four years, and that is why they asked if we could update the text. We think the second edition was well worth the effort; we’re really proud of it,” added Professor Angus Campbell.
This is Professor Campbell’s second publication, and the fourth textbook by Professor Garlough published by Delmar Learning. Modern Garde Manger: A Global Perspective, 2e is available from Cengage Delmar Learning, Amazon.com, Barnes and Noble, and other quality book retailers.
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