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Garde Manger: The Art and Craft of the Cold Kitchen [Hardcover]

The Culinary Institute of America

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There is a newer edition of this item:
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) 5.0 out of 5 stars (3)
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Book Description

4 Jun 2004
With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen–tested wisdom of The Culinary Institute of America′s chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d′oeuvres and appetizers––all the hot and cold food preparation knowledge the skilled garde manger needs. All–new photographs by award–winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.

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From the Back Cover

"The Culinary Institute of America has done it again. Both contemporary and comprehensive, this is a book no professional should be without. It should be worn–in quickly!"
–Waldy Malouf
Chef/Owner, Beacon Restaurant, Bar & Bakery

"True to form, The Culinary Institute of America has taken the complex and somewhat elusive discipline of garde manger and presented it in a comprehensive, clear, and very usable reference that pushes the standard of learning far ahead of any other current text on the subject."
–David Kellaway
Executive Chef, Mandalay Bay

"The practical approach of Garde Manger brings a contemporary perspective to the art and craft of the cold kitchen. It is a valuable asset to any culinarian."
–Rudy Speckamp
Chef/Owner, Rudy’s 2900

"Garde Manger emphasizes the true art of the cold kitchen and how it is adapted to today’s current trends in cuisine. The recipes give the chef a base to build upon and use to express his own creativity in a successful and tasteful manner."
–Kenneth Juran
Executive Chef, Hyatt Grand Express

Inside This Book (Learn More)
First Sentence
As our ancestors became herdsmen and farmers, they developed the practical skills necessary to ensure a relatively steady food supply. Read the first page
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Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

There are no customer reviews yet on Amazon.co.uk.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  15 reviews
4 of 5 people found the following review helpful
4.0 out of 5 stars Excellent base book 18 Jan 2007
By Vince J. Filippelli - Published on Amazon.com
Verified Purchase
This publication provides a broad range of basic and advanced techniques for the cold kitchen. We used this book in the culinary arts program at the college I attend and I have made many of the recipe's successfully. I withheld one star because I found that universally the recipe's lack proper seasoning. It's a great book for anyone needing real working recipe's and techniques for salads, dressings, hors d hovres, canapes, taurine, sausage making, smoking, and other detail cold kitchen work.
4 of 5 people found the following review helpful
5.0 out of 5 stars Garde Manger 5 Jan 2007
By Juan Hernandez - Published on Amazon.com
I recently completed my 4th Quarter as a Culinary Student at the Art Institute. Using the book "Garde Manger, The Art and Craft of the Cold Kitchen" was great text used in our course of Garde Manger. The recipes easy to understand and the outcome of each dish had great results. This book is a great addition to my library as i will refer back to it frequently.
5.0 out of 5 stars Detailed and useful 9 Jun 2014
By V - Published on Amazon.com
Verified Purchase
Starts with the basics and goes on to provide recipes for dishes i've never heard of. Might be a little too involved for a total novice, but an excellent resource for experienced cooks.
7 of 11 people found the following review helpful
4.0 out of 5 stars Good Basics 16 July 2006
By Axel Low - Published on Amazon.com
Teaches basics, it's like a textbook. Useful information that comes with pictures. It's definitely a worth investment for chefs like myself.
3 of 5 people found the following review helpful
5.0 out of 5 stars The hows and whys on soups, salad and sandwiches 3 Sep 2007
By KnottyFella - Published on Amazon.com
Verified Purchase

This is another great TEXT from the CIA. As with all good textbooks, the focus is on the how and why rather than on the what. The recipes are to illustrate lesson points rather than be the focus of the book.

If you want to improve you cold kitchen skills, buy this book.
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