Garde Manger: Cold Kitchen Fundamentals

by American Culinary Federation, Edward F. Leonard, Brenda R. Carlos

Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. PackagesAccess codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental booksIf you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codesAccess codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- Normal 0 false false false EN-US X-NONE X-NONE ACF's "Cold Kitchen Fundamentals" covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef's tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features

889 pages, Hardcover

First published July 9, 2012

Reviews

[Hannah · Rating 4 out of 5]

(I did not read every chapter, but most of them).

Who knew Garde Manger was so much fun? These cold kitchen instructions and recipes include starters like appetizers and canapes, staples like sandwiches and salads, surprises like cold soups (still not sure if I love those), and fun things like charcuterie boards and food decorations. The book also covers preparing meats for use in cold food--sausage making, curing, smoking, etc.
Each chapter gives an overview of the history behind its topic, followed by the fundamentals of the dish (what makes a sandwich a sandwich?). It then covers a huge variety of recipes within that category.

The only area it disappointingly fell short on was in the decorations chapter. Though decorating is referenced in the book as "the heart of garde manger," very little space is given to instructing in fruit and vegetable carvings (the surprisingly fun and sometimes deceptively easy stuff!). Instead, the chapter is primarily devoted to the use of aspic. (Who even does that?)

Other than that one lamentable lack, the book is easy to read, informative, and full of recipes adn techniques.

[Rick Hunter · Rating 4 out of 5]

Lots of great recipes and charcuterie chapter was my favorite. We did lots of cool stuff for this class that wasn't in the book. An example is that we made a swan centerpiece for a tray out of a cantaloupe.

The sandwich chapter had some great recipes that showed basic items that can be built off of. This has been my second favorite book so far in culinary school. This one is definitely a keeper because it'll serve as a good reference guide in the future.