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| Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover)
Hardcover
Edition: 1
Author: Culinary Institute of America
Publisher: Wiley
Release Date: 1999-09-27
ISBN-10: 0471323675
ISBN-13: 9780471323679
List Price: $60.00
Average Customer Rating:
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Summaries and Customer Reviews are supplied by Amazon.com
The most comprehensive book ever on garde mangerfrom the creators of The New Professional Chef The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pts, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. 425 color photographs of techniques and finished dishes. Innovative preparation and presentation ideas, Tips on successful flavor, texture, and color combination.
Great Book!!!
| Customer Rating: | | Great book with great insights and recipes. Of course I had to buy it for school but still I enjoyed the book a lot!!! |
The hows and whys on soups, salad and sandwiches
| Customer Rating: | .
This is another great TEXT from the CIA. As with all good textbooks, the focus is on the how and why rather than on the what. The recipes are to illustrate lesson points rather than be the focus of the book.
If you want to improve you cold kitchen skills, buy this book. |
Excellent base book
| Customer Rating:  | | 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
| Customer Rating: | 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
| Customer Rating: | | 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. |
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