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Most Helpful Customer Reviews
20 of 21 people found the following review helpful:
4.0 out of 5 stars
A complete guide to garde manger,
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.
18 of 20 people found the following review helpful:
2.0 out of 5 stars
Dissapointing,
By FRANCISCO TESTOR FDEZ DE C (Santiago Chile) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
Just by looking at the cover page and the other reviewer comments, I thought I was buying a great book. The book has very few pictures and these pictures not always represent items you will find in the book. For instance, there is a full-page photograph of a terrific morel terrine, whose recipe is missing in the book!. The book is a collection of recipes rather than an instruction book on decoration, menu layouts, buffet planifications, etc, although these issues are shortly covered. To be honest, I find the book out of date. Cold food goes well beyond what this book offers. Too much gelatine and liver. A much better book is "Garde Manger : The Art and Craft of the Cold Kitchen" which I highly recommend.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
For the serious cook's library...,
By Buffet Chef (Massachusetts, USA) - See all my reviews
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
This Culinary Institute publication is a classic for professionals, serious hobbyists and chef wannabees who want or need complete knowledge of garde manger skills.
The Fifth Edition pleased me particularly, as it moves toward healthier nutrition and includes vegetarian offerings. I value it for complete technical data - it is a valuable reference work covering kitchen planning, equipment, food safety, food preparation techniques, and instruction. In addition, it contains a wealth of recipes. Numerous black and white photographs and drawings illustrate techniques and there is a section of excellent color photographs of artistic tray and individual plate presentations. (Perhaps the man whose review "disses" this book was having a bad day - year? - life? - and needed to take it out on something?) I consider the Art of Garde Manger an excellent basic for any serious cook's research, instruction and library.
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