Garde Manger, The Art and Craft of the Cold Kitchen
by The Culinary Institute of America
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Book Summary Information
Author: The Culinary Institute of AmericaEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2004-06-08
ISBN: 0471468495
Number of pages: 592
Publisher: Wiley
Book Reviews of Garde Manger, The Art and Craft of the Cold Kitchen
Book Review: Excellent base book
Summary: 4 Stars
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.
Summary of Garde Manger, The Art and Craft of the Cold Kitchen
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.Culinary Arts & Techniques Books
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