Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. This new edition, updated to reflect the growing importance of nutrition, presents nearly 200 recipes to help readers develop their talents in the art called garde manger. 16-page color insert; photos and drawings throughout.
The Professional Chef's Art of Garde Manger
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Book Description
Editorial Reviews
About the Author
About the Authors Frederic H. Sonnenschmidt, a certified master chef, is Culinary Dean at The Culinary Institute of America. A member of the 1976 United States National Culinary Team at the Food Olympics in Frankfurt, Frederic Sonnenschmidt has won two gold medals and has been the recipient of 20 first prizes in various culinary competitions. In addition, he held the 1973 Escoffier Chair for Culinary Excellence, and was Team Captain of the New York Culinary team at the Food Olympics in 1984 and 1988. John F. Nicolas, a cum laude graduate of the Hotel School of Paris, is currently a consultant to the hospitality industry.
--This text refers to an alternate
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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
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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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Inside This Book
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First Sentence:
Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cold food presentation, enclose with plastic wrap, titi shrimp, madeira aspic, garde manger department, pâté spice, basic forcemeat, pâté dough, garde manger work, foie gras truffé, loaf mold, wine aspic, jowl fat, coating mayonnaise, beef middle, pâté mold, curing salt, fresh pork fat, clear aspic, whitefish caviar, pork butt, pork jowls, lobster coral, liver mousse, duck foie gras Key Phrases - Capitalized Phrases (CAPs): (learn more)
Method Combine, Method Cut, Method Mix, Ingredients Chicken, Method Peel, Ingredients Mayonnaise, Method Dice, Method Grind, Method Remove, Basic French, Ingredients Fresh, Method Bone, Method Cook, Method Sauté, United States, Ingredients Pork, Ingredients Veal, Method Purée, Ingredients Beef, Ingredients Eggs, Method Place, Ingredients Green, Ingredients Red, Ingredients Salmon, Ingredients Tomatoes New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cold food presentation, enclose with plastic wrap, titi shrimp, madeira aspic, garde manger department, pâté spice, basic forcemeat, pâté dough, garde manger work, foie gras truffé, loaf mold, wine aspic, jowl fat, coating mayonnaise, beef middle, pâté mold, curing salt, fresh pork fat, clear aspic, whitefish caviar, pork butt, pork jowls, lobster coral, liver mousse, duck foie gras Key Phrases - Capitalized Phrases (CAPs): (learn more)
Method Combine, Method Cut, Method Mix, Ingredients Chicken, Method Peel, Ingredients Mayonnaise, Method Dice, Method Grind, Method Remove, Basic French, Ingredients Fresh, Method Bone, Method Cook, Method Sauté, United States, Ingredients Pork, Ingredients Veal, Method Purée, Ingredients Beef, Ingredients Eggs, Method Place, Ingredients Green, Ingredients Red, Ingredients Salmon, Ingredients Tomatoes 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 5
books:
5
books
cite this book:
- Garde Manger: WITH "Becoming a Chef : With Recipes and Reflections from America's Leading Chefs"by Andrew Dornenburg and Karen Page: The Art and Craft of the Cold Kitchen by The Culinary Institute of America in Table of Contents, Front Matter (1), and Front Matter (2)
- Professional Chef by Culinary Institute of America in Table of Contents, Front Matter (1), and Front Matter (2)
- The Professional Chef by The Culinary Institute of America in Table of Contents, Front Matter (1), and Front Matter (2)
- Professional Chef: WITH Study Guide by The Culinary Institute of America in Table of Contents
- Ice Carving Made Easy (Hospitality, Travel & Tourism) by Joseph Amendola on page 223
- Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America in Back Matter
- Restaurant Service Basics: Wiley Restaurant Basics Series by Sondra J. Dahmer in Back Matter
- Essentials of Professional Cooking by Wayne Gisslen in Back Matter
- Professional Cooking by Wayne Gisslen in Back Matter
- Professional Cooking, College (With CD-ROM) by Wayne Gisslen in Back Matter
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