Customer Reviews

Modern Garde Manger

5 star:		(8)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

Let me qualify this by saying for a number of years I taught Garde Manger at a Le Cordon Bleu school. I probably own every text book on the subject as it has remained near and dear to my heart as I moved back to the restaurant world.

This is probably the BEST text on this subject I have seen; so much so that I plan to look into their other books. Running the gamut from cold appetizers to a primer on ice sculpting to a discussion of centerpiece carving, this book provides clear concise examples of each process. The full color pictures are fantastic and a welcome addition to the instructions provided. If I was teaching again, this would be my textbook of choice.

I've wanted to be a professional chef long before Iron Chef and Emeril live hit the airwaves. This book will help me to learn what I need to know if I want to make it on to the big time. It's full of expert level information I've never seen before. The authors that wrote the book really know their stuff. The chapters on meat, fish and poultry fabrication have the best step by step photos i've seen in a text book..and I should know. My family has been giving me cookbooks since I could remember, finally I've got a book with new ideas and information I've not seen before. Buy this book for your personal library. It's in a class by itself.

I am a current culinary student & at last I have found a book that is a perfect learning tool for my studies. This book is perfect, it has it all, great illustrations, good lay out & very clear instruction. Modern Garde Manger was obviously written by guys that know how to teach their subject. The chapters on meats, game, poultry & fish are the best I have ever seen. This book is truly five star material & I know I will learn so much from it.

Finally someone has written a cooking instruction book that is suitable for the professional and home chef. This book is a must have for anyone serious about learning to cook. It fills in all the holes that will allow you to interpret and adjust recipes from other sources by providing you written and visual instruction along with interesting recipes from around the world. While it was written for the culinary education market this is really the first book any new cook should own. Great wedding or housewarming gift, a valuable reference for years.

The book is good. It has information about tallow sculpting, ice carving, and other kinds of information related to Garde Manger classes. I do recommend the book. This is definetly the place to buy it at!

The writing in MGM is vaguely amateurish. The recipes are OK, though I think the current emphasis on sweetness in food is something that should not be encouraged. There are odd typos here and there, occasional omissions and some amounts that are unrealistic. One cheese recipe lists salt as an ingredient and never tells the cook when to add it. A canape that includes roasted jalapenos includes far too many for most people's tastes. Perhaps an experienced cook would be about to adjust to these quirks, but MGM is a beginner's textbook.

Though I am not a culinary professional, several acquaintances are. They damn this book with faint praise. I suppose the worst thing you can say about such an expensive volume is that it's "not bad."

The book I ordered was brand new, and even cheapier than the used books at my college. I am a Culinary Arts Student. The books came within a few days. What a great find!!!!!!!!!!!!

The book came exactly as described... inside looks brand new, the outside was a little "worn" but I expected that. And it came very quickly. Again, very pleased.

Book was delivered in exact condition as described. Would not hesitate to buy from this seller again. Deliverly time was quicker than originally told. A definite plus.