Garde Manger, The Art and Craft of the Cold Kitchen
by The Culinary Institute of America

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Book Reviews of Garde Manger, The Art and Craft of the Cold Kitchen

Book Review: Great Book!!!
Summary: 5 Stars

Summary of Garde Manger, The Art and Craft of the Cold Kitchen

Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.

Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canap?s by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi

General Books

• Cooking, Food & Wine
• Culinary Arts & Techniques
• Professional Cooking > Professional
• Quantity
• Reference
• Science > Agricultural Sciences > Food Science
• Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences