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Garde Manger: The Art and Craft of the Cold Kitchen
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Garde Manger, The Art and Craft of the Cold Kitchen

Average customer rating:

Excellent base book
Had to Have It
Garde Manger
Good Basics
Excellent book

Garde Manger, The Art and Craft of the Cold Kitchen
The Culinary Institute of America
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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ASIN: 0471468495

Amazon.com

Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here you'll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira.

Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.

Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canapés by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi

Book Description

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.

Customer Reviews:

Excellent base book.......2007-01-18

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.

Had to Have It.......2007-01-09

While I attended The Illinois Institute of Culinary Arts, this book was required for our Garde Manger class.
During the time I attended school, I was unable to purchase the book, and had to reserve it from my local library.
I was most delighted when I found it on Amazon.com, and I highly recommend it for schools, personal use etc.
The book was in excellent condition and arrived much faster than I had anticipated.

Sincerely,
Vatania

Garde Manger.......2007-01-06

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.

Good Basics.......2006-07-16

Teaches basics, it's like a textbook. Useful information that comes with pictures. It's definitely a worth investment for chefs like myself.

Excellent book.......2006-02-25

I have really benefitted from this book. It was an excellent value for the money.

Average customer rating:

Garde Manger: The Art and Craft of the Cold Kitchen
The Culinary Institute of America (CIA)
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
ASIN: 0470055901

Book Description

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 brining, micro greens, tapas menus, and "action" buffet stations has been developed to meet the needs of faculty and students and to reflect the most current industry trends. A 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 sauteing meats, fish, poultry, vegetables, and legumes. With 540 recipes and 360 full-color photographs, this comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvres; condiments, crackers, and pickles; and buffet development and presentation.

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