Garde Manger, The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (CIA)

With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.

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

592 pages, 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.