The leading guide to the professional kitchen′s cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market′s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up–to–date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all–new photographs by award–winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all–new to this edition. Knowledge of garde manger is an essential part of every culinary student′s training, and many of the world′s most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d′oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
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From the Back Cover
From The Culinary Institute of America, which world–renowned chef Paul Bocuse calls ???the best culinary school in the world,??? this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting–edge cooking methods.
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Most Helpful Customer Reviews
Format:Hardcover|Amazon Verified Purchase
This book is extremely helpful for the cold kitchen, it goes into enough detail to be able to understand the use of ingredients properly without waffling. It is a comprehensive book covering all the traditional cold food offerings in a professional manner.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.4 out of 5 stars
9 reviews
14 of 14 people found the following review helpful
4.0 out of 5 stars
A comprehensive treatment
4 Jun 2012
By Zdzislaw Nagengast
- Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
This one of several cookbooks created by the CIA, (Culinary Institute of America). It offers a broad overview of the art and craft of cold food preparation. It covers all the basic techniques and offers contemporary takes on many classic approaches. This is not a book for a novice cook, or a casual cook. This is intended for a professional or a highly dedicated amateur audience. All the recipes are for large er quantities, 10 or more servings and it refers to many pieces of equipment that even an advanced home cook may not have access to.
The book is very informative. As with all the cookbooks from the CIA, it puts emphasis on understanding the success factors for each class of food preparation, be it cold soups, sandwiches, terrines and pates etc. It is extremely well illustrated, the photography is excellent, and well written. The various recipes can be a bit cryptic, but you have to remember that they assume the audience it is written for has proficiency in many of the fundamental cooking skills. All the recipes are what I call foundational recipes, meaning that once you master them you can easily introduce your own creative touches. It is a very expensive cookbook but if you are a serious cook and want to go beyond just copying recipes then it is a good value for the investment.
The book is very informative. As with all the cookbooks from the CIA, it puts emphasis on understanding the success factors for each class of food preparation, be it cold soups, sandwiches, terrines and pates etc. It is extremely well illustrated, the photography is excellent, and well written. The various recipes can be a bit cryptic, but you have to remember that they assume the audience it is written for has proficiency in many of the fundamental cooking skills. All the recipes are what I call foundational recipes, meaning that once you master them you can easily introduce your own creative touches. It is a very expensive cookbook but if you are a serious cook and want to go beyond just copying recipes then it is a good value for the investment.
5 of 5 people found the following review helpful
5.0 out of 5 stars
Perfect and Beautiful Book
24 Sep 2012
By Culinary57
- Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
This was a required textbook for my Garde Manger class, but it is a wonderful and beautiful book for anyone wishing to "WOW" guests or family with beautiful food!
2 of 3 people found the following review helpful
5.0 out of 5 stars
Excellent Product
21 Jan 2013
By Ricardo85Brésil
- Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
I strongly recommend this book to everybody involved in the cooking industry, more specifically in cold kitchen. . . .
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4.4 out of 5 stars
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