Customer Reviews

The Professional Chef's Art of Garde Manger

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

 

 

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.

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To be honest, I find the book out of date.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.

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.

Originally bought the book so that I could broaden my horizons in my chosen field. The world of food is ever changing & evolving. This particular book, I found to be a good example of "Old School", which I prefer to call "Classic", & contemporary ideas. Very informative. Gets back to basics.

To me this book on the Art of Garde Manger is important because it presents the classic method and is very detailed. Once I know the classic method, I can branch out if I want, depending on my ability to be creative.

I am not yet a professional chef but have trained at CIA and I feel that I can adapt to whatever nouveau or nouvelle comes down the road. But I have to know the basics first. This book gives me those basics. It is valuable because I can refer to it anytime I need to learn or review.