Garde Manger

Garde Manger : The Art and Craft of the Cold Kitchen

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The leading guide to the professional kitchen's cold food station, now fully revised and updated
Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold 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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Product details

  • Hardback | 720 pages
  • 223.52 x 276.86 x 43.18mm | 2,540.1g
  • John Wiley & Sons Ltd
  • Chichester, United Kingdom
  • English
  • 4th Edition
  • 0470587806
  • 9780470587805
  • 82,122

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.
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Table of contents

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.
Bibliography and Recommended Reading.
Recipe Index.
Subject Index.
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Rating details

272 ratings
4.29 out of 5 stars
5 53% (143)
4 31% (85)
3 11% (30)
2 4% (10)
1 1% (4)
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