Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
by The Culinary Institute of America (CIA)
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Book Summary Information
Author: The Culinary Institute of America (CIA)Edition: Hardcover
Published: 2008-01-03
ISBN: 0470055901
Number of pages: 688
Publisher: Wiley
Book Reviews of Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Book Review: review
Summary: 4 Stars
This book 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.
Summary of Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
The leading guide to the professional kitchen's cold food station, now fully revised and updatedGarde 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.
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