With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.
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Book Description
Editorial Reviews
From the Back Cover
"The Culinary Institute of America has done it again. Both contemporary and comprehensive, this is a book no professional should be without. It should be worn-in quickly!"
–Waldy Malouf
Chef/Owner, Beacon Restaurant, Bar & Bakery
–Waldy Malouf
Chef/Owner, Beacon Restaurant, Bar & Bakery
"True to form, The Culinary Institute of America has taken the complex and somewhat elusive discipline of garde manger and presented it in a comprehensive, clear, and very usable reference that pushes the standard of learning far ahead of any other current text on the subject."
–David Kellaway
Executive Chef, Mandalay Bay
"The practical approach of Garde Manger brings a contemporary perspective to the art and craft of the cold kitchen. It is a valuable asset to any culinarian."
–Rudy Speckamp
Chef/Owner, Rudy’s 2900
"Garde Manger emphasizes the true art of the cold kitchen and how it is adapted to today’s current trends in cuisine. The recipes give the chef a base to build upon and use to express his own creativity in a successful and tasteful manner."
–Kenneth Juran
Executive Chef, Hyatt Grand Express
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
4.0 out of 5 stars
Excellent base book,
By
Amazon Verified Purchase(What's this?)
This review is from: Garde Manger, The Art and Craft of the Cold Kitchen (Hardcover)
This publication provides a broad range of basic and advanced techniques for the cold kitchen. We used this book in the culinary arts program at the college I attend and I have made many of the recipe's successfully. I withheld one star because I found that universally the recipe's lack proper seasoning. It's a great book for anyone needing real working recipe's and techniques for salads, dressings, hors d hovres, canapes, taurine, sausage making, smoking, and other detail cold kitchen work.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Garde Manger,
By Juan Hernandez "Juan" (Santa Monica, CA) - See all my reviews
This review is from: Garde Manger, The Art and Craft of the Cold Kitchen (Hardcover)
I recently completed my 4th Quarter as a Culinary Student at the Art Institute. Using the book "Garde Manger, The Art and Craft of the Cold Kitchen" was great text used in our course of Garde Manger. The recipes easy to understand and the outcome of each dish had great results. This book is a great addition to my library as i will refer back to it frequently.
3 of 4 people found the following review helpful:
5.0 out of 5 stars
The hows and whys on soups, salad and sandwiches,
By KnottyFella (Phoenix, AZ USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Garde Manger, The Art and Craft of the Cold Kitchen (Hardcover)
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This is another great TEXT from the CIA. As with all good textbooks, the focus is on the how and why rather than on the what. The recipes are to illustrate lesson points rather than be the focus of the book. If you want to improve you cold kitchen skills, buy this book.
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Inside This Book
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First Sentence:
As our ancestors became herdsmen and farmers, they developed the practical skills necessary to ensure a relatively steady food supply. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tinted curing mix, grind through the fine plate, test the forcemeat, terrine rest, foie gras roulade, bubble knot, tuna confit, prepared casings, straight forcemeat, combined seasonings, clean storage container, muslin bag set, chopper bowl, jowl fat, cure mix, marinate under refrigeration, fillet tapers, salmon loosely, cut into brunoise, gratin forcemeat, cut into medium dice, sheep casings, smoked foie gras, certified pork, terrine mold Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Mayonnaise, Sandwich Assembly, Chef's Note, Salad Assembly, Appetizer Assembly, United States, Standard Sachet, Basic Red Wine Vinaigrette, Old Bay, Roasted Shallot Vinaigrette, New York, Shellfish Stock, Basic Bacon, Basic Dry Cure, Granny Smith, Vegetable Stock, Blitz Puff Pastry, Corona Bean Salad, Glace de Volaille, Mango-Lime Salsa, Marinated Tomatoes, Mustard-Walnut Vinaigrette, Red Pepper Coulis, Truffle Vinaigrette, Vinaigrette Gourmande New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
As our ancestors became herdsmen and farmers, they developed the practical skills necessary to ensure a relatively steady food supply. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tinted curing mix, grind through the fine plate, test the forcemeat, terrine rest, foie gras roulade, bubble knot, tuna confit, prepared casings, straight forcemeat, combined seasonings, clean storage container, muslin bag set, chopper bowl, jowl fat, cure mix, marinate under refrigeration, fillet tapers, salmon loosely, cut into brunoise, gratin forcemeat, cut into medium dice, sheep casings, smoked foie gras, certified pork, terrine mold Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Mayonnaise, Sandwich Assembly, Chef's Note, Salad Assembly, Appetizer Assembly, United States, Standard Sachet, Basic Red Wine Vinaigrette, Old Bay, Roasted Shallot Vinaigrette, New York, Shellfish Stock, Basic Bacon, Basic Dry Cure, Granny Smith, Vegetable Stock, Blitz Puff Pastry, Corona Bean Salad, Glace de Volaille, Mango-Lime Salsa, Marinated Tomatoes, Mustard-Walnut Vinaigrette, Red Pepper Coulis, Truffle Vinaigrette, Vinaigrette Gourmande New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 21
books:
See all 21 books this book cites
4
books
cite this book:
- Roman Cookery Book by Apicius in Back Matter
- Meat Science (Pergamon international library of science, technology, engineering, and social studies) by R.A. Lawrie in Back Matter
- Feast of the Olive: Cooking with Olives and Olive Oil by Maggie Blyth Klein in Back Matter
- Ancient Rome by Firefly Books in Back Matter
- Brown Derby Restaurant by Sally Wright Cobb on page 128
See all 21 books this book cites
- Complete Guide to Internet Publicity: Creating and Launching Successful Online Campaigns by Steve O'Keefe on page 240, and page 249
- Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America in Front Matter
- Essentials of Professional Cooking by Wayne Gisslen in Back Matter
- The Professional Chef by Culinary Institute of America in Back Matter
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