Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

Genres: Cookbooks, Cooking, Food, Culinary, Reference, Nonfiction, Gastronomy

Hardcover

First published January 1, 1999

Reviews

[De · Rating 5 out of 5]

I love this book because it covers everything from the cold side of the kitchen from salads, soups, apps, to charcuterie, cheese making and pates and terrines. I've made a number of things and they all turned out well.

[Sean · Rating 4 out of 5]

One of the best books out there on the subject, in my opinion. Handles all the nooks and crannies of the cold kitchen, from sauces to salads, charcuterie to cold soups.

[Debby · Rating 5 out of 5]

This bookshelves me to perfect new recipes and to tweak them to make them tastier. My sauces are better than ever.

[L B · Rating 4 out of 5]

Clear and comprehensive.

[Nicholas Aune · Rating 3 out of 5]

This textbook offers a good overview of the art of Garde Manger. There are more in depth books on the subject, but with just enough science, history, and test recipes to help you hone your craft, this is a great starter for those interested in the cold kitchen.

[Brent · Rating 5 out of 5]

My pate en croute didn't turn out tonight. I think it is because I no longer have this book.