Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America (CIA)

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 colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

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

488 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.