Product DescriptionThe leading guide to the professional kitchen's cold food station, now fully revised and updated
Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, ''action'' buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.
What Others Say
Learning Garde Manger
This is a great book with many good recipes and directions. I am a culinary student that found this to be one of my favorite "go to" books for reference.
More than a sausage and hot dog book
This is a book about cooking, preservation, and presentation. I find the recipes are easy to follow and are very satisfied with the results. I especially enjoy the recipes for the Carolina pull pork, homemade BBQ sauces, and sausages. Another recipes winner is the smoke / preserved salmon, they turned out great.
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) is not really for a beginner, but if you already know your way around the kitchen this will be a great addition to your collection.
Note: this is probably the most time consuming part of a professional kitchen but the rewards is worth the wait.
review
Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) is very helpful in starting off in garde manger details and recipes to see what to do for the industry, I wish it had more picture do help you see how some standard items are presented but I was very satisfied.
Great Book - a must have!
It is a complete course for garde manger. It presents technics and recipes, very well explained and fully illustrated. I am very happy with the purchase.
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) is a great book for any young aspiring chef that is keen to get ahead of the rest... good start, great concept, many books for CIA are supurb and great balue for money...
