Garde Manger: The Art and Craft of the Cold Kitchen

by Culinary Institute of America

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.

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

720 pages, Kindle Edition

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.