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Garde Manger, The Art and Craft of the Cold Kitchen, by The Culinary Institute of America (CIA)
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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.
- Sales Rank: #138598 in Books
- Published on: 2004-06-08
- Original language: English
- Number of items: 1
- Dimensions: 11.20" h x 1.26" w x 8.74" l, 4.06 pounds
- Binding: Hardcover
- 592 pages
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
Most helpful customer reviews
0 of 0 people found the following review helpful.
Perfect Book
By Brian Wilson
I had lost my Garde Manger book and this was recommended by a friend. The condition exceeded my expectations and the content is wonderful. It's a tad out of date as far a today's kitchen is concerned but has all things classic and timeless contained in its pages.
1 of 31 people found the following review helpful.
Garde Manger Culinary Institue of America
By Excelsior Crocker
The book arrive fast, the problem is your company change my shipping address. It took me two extra day to reiceve it. I was lucky tobe able to pick it up two hours before my class
4 of 5 people found the following review helpful.
Excellent base book
By VinceF
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.
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