Summaries and Customer Reviews are supplied by Amazon.com

Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.

Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canapés by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi

Average Customer Rating:

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.