Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger: The Art and Craft of the Cold Kitchen


By (author) The Culinary Institute of America (CIA)

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  • Publisher: John Wiley & Sons Ltd
  • Format: Hardback | 720 pages
  • Dimensions: 224mm x 277mm x 43mm | 2,540g
  • Publication date: 1 May 2012
  • Publication City/Country: Chichester
  • ISBN 10: 0470587806
  • ISBN 13: 9780470587805
  • Edition: 4, Revised
  • Edition statement: 4th Revised edition
  • Sales rank: 150,448

Product description

The leading guide to the professional kitchen's cold foodstation, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen hasbeen the market's leading textbook for culinary students and a keyreference for professional chefs since its original publication in1999. This new edition improves on the last with the mostup-to-date recipes, plating techniques, and flavor profiles beingused in the field today. New information on topics like artisanalcheeses, contemporary styles of pickles and vinegars, andcontemporary cooking methods has been added to reflect the mostcurrent industry trends. And the fourth edition includes hundredsof all-new photographs by award-winning photographer Ben Fink, aswell as approximately 450 recipes, more than 100 of which areall-new to this edition. Knowledge of garde manger is an essentialpart of every culinary student's training, and many of the world'smost celebrated chefs started in garde manger as apprentices orcooks. The art of garde manger includes a broad base of culinaryskills, from basic cold food preparations to roasting, poaching,simmering, and sauteing meats, fish, poultry, vegetables, andlegumes. This comprehensive guide includes detailed information oncold sauces and soups; salads; sandwiches; cured and smoked foods;sausages; terrines, pates, galantines, and roulades; cheese;appetizers and hors d'oeuvre; condiments, crackers, and pickles;and buffet development and presentation.

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Back cover copy

From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls the best culinary school in the world, this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.

Table of contents

Preface. Chapter 1. The Professional Garde Manger. Chapter 2. Cold Sauces and Cold Soups. Chapter 3. Salads. Chapter 4. Sandwiches. Chapter 5. Cured and Smoked Foods. Chapter 6. Sausage. Chapter 7. Terrines, Pates, Galantines, and Roulades. Chapter 8. Cheese. Chapter 9. Appetizers and Hors d oeuvre. Chapter 10. Condiments, Crackers, and Pickles. Chapter 11. Buffer Presentation. Chapter 12. Basic Recipes. Glossary. Bibliography and Recommended Reading. Recipe Index. Subject Index.