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

The Culinary Institute of America (Author)

Book Description

ISBN-10: 0470055901 | ISBN-13: 978-0470055908 | Publication Date: January 3, 2008 | Edition: 3

The 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.

Editorial Reviews

About the Author

Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

Product Details

• Hardcover: 688 pages
• Publisher: Wiley; 3 edition (January 3, 2008)
• Language: English
• ISBN-10: 0470055901
• ISBN-13: 978-0470055908
• Product Dimensions: 8.8 x 1.4 x 11 inches
• Shipping Weight: 4.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (26 customer reviews)
• Amazon Best Sellers Rank: #9,003 in Books (See Top 100 in Books)
  • #10 in Books > Cookbooks, Food & Wine > Professional Cooking > Professional
  • #40 in Books > Cookbooks, Food & Wine > Culinary Arts & Techniques

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

5.0 out of 5 stars Wow - so many GM recipes, March 17, 2009

By 

jerry i h (Berkeley, CA USA) - See all my reviews

This review is from: Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) (Hardcover)

This is a pretty remarkable collection of recipes. If you are foodservice pro, this book ought to be on your shelf. For the homecook, it can be useful, but with a couple of reservations.
This book has more GM recipes in one place in one book than the rest of my professional cookbooks combined. If you need a recipe, you will probably find it here. It has stuff like: galantines, chaud-froid, homemade cheese, curing your own meat, and a very useful section on aspic and gelatin, and another one on buffet presentations (especially handy if you have never worked one before).
The format is also quite nice. In the TOC, it lists every recipe, so no flipping through pages or trying to decode the index to find a recipe (would that more cookbooks do this). The beginning of each chapter has a really useful section on various techniques. Sadly, these are closer to a master class rather than a beginner's lesson.
For the home cook, much here is useful. Certainly you should be able to use stuff like vinaigrettes, salads, sandwiches, and maybe even fresh grind sausages. However, there is much here you should avoid, and you need to be able to distinguish which is which. Also, the recipes are terse, professional ones, and there is no explanatory material about tips or suggestions or anything else.

13 of 13 people found the following review helpful:

5.0 out of 5 stars More than a sausage and hot dog book, August 26, 2008

By 

Michael Dj "sq_dsv" (Toronto, Ontario, Canada) - See all my reviews

This review is from: Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) (Hardcover)

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.

This book 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.

20 of 25 people found the following review helpful:

1.0 out of 5 stars Another CIA textbook, December 27, 2009

By 

Natalie S. Gage "Nattie Sue" (Washington) - See all my reviews
(REAL NAME)   

This review is from: Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) (Hardcover)

DO NOT BUY THIS BOOK!! If you are interested in Garde Manger history and want to experiment making any cold kitchen products, especially pates and sausages, this is not the edition for you. At school when I took the Garde Manger class my Chef did not use the recipes from this edition. Many of the contributiting chefs did NOT test the recipes and many of them do NOT work. The history is accurate but is simliar to the 1st and 2nd edition. I, and many of the old school students and chefs will all recommend the BLUE Garde Manger CIA text, which I believe is the 1st edition. I bought this and used it for my class instead. Much better.