Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

Rating:
3/5,
Buy Now:
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Price:
$40.00
By:
Wiley
  • The most comprehensive book ever on garde manger—from the creators of The New Professional Chef® 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 color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pâtés, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. 425 color photographs of techniques and finished dishes Innovative preparation and presentation ideas Tips on successful flavor, texture, and color combination The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students.
  • Author:
    Culinary Institute of America®
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.79
    EAN:
    9780471323679
    Edition:
    1
    ISBN:
    0471323675
    Label:
    Wiley
    Languages:
    English
    List Price:
    $60.00
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Number Of Pages:
    488
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1999-09-27
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)

Recent User Reviews

  1. ckoetke
    "Garde Manger, The Art and Craft of the Cold Kitchen"
    3/5,
    Well, the CIA (Culinary Institute of America) did it again.&nbspRecently, this venerable culinary school has been publishing some excellent cookbooks.&nbspGranted, these cookbooks are written for the professional market (the CIA trains its students to become future professional chefs), but they are certainly excellent resources for the serious cook.&nbspOne of the most recently published books is Garde Manger, The Art and Craft of the Cold Kitchen.


    Before going any further though, lets first discuss the title, Garde Manger, The Art and Craft of the Cold Kitchen.&nbspOutside of professional kitchens, not many people have heard of this word.&nbspGarde manger is a term that goes back to medieval France.&nbspThe term literally translates to the place to store the food.&nbspOriginally, the perishables were stored in the coldest place in the castle.&nbspOver time, this cold room was also used for the preparation of temperature sensitive savory items.&nbspEventually, this cold storage room became the cold kitchen in todays professional kitchens. 


    Garde manger is an exciting part of the professional kitchen.&nbspMany different preparations fall under the responsibilities of the garde manger kitchen.&nbspGarde manger encompasses a wide range of&nbsptopics such as: simple and compound salads, canapés, cold hors doeuvres, pates, sausages, galantines, mousses, terrines, butter sculpture, and on and on!&nbspThe serious garde manger chef must master a wide range of skills.


    Garde Manger, The Art and Craft of the Cold Kitchen does a masterful job of exploring all aspects of the garde manger.&nbspThe book begins with&nbspa concise historical presentation of the garde manger kitchen.&nbspFollowing this bit of culinary history, there are chapters that range from salads and sandwiches to smoking, sausage making, and pates.&nbspThe recipes are up to date (long overdue in the field of garde manger) and are complemented by beautiful photographs.&nbspThe chapter on cheese is not only informative, but contains recipes for making basic cheeses and cultured milk products.&nbspThe ideas in the appetizer chapter are all intriguing. 


    I am always a firm believer that serious cooks should purchase the cookbooks that the professionals really use. This book is nothing short of a treasure of recipes and techniques that will be a continual resource to any home or professional chef for years.

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