The Professional Chef's Art of Garde Manger (Hardcover)

by Frederic H. Sonnenschmidt (Author), John F. Nicolas (Author) "Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar..." (more)
Key Phrases: cold food presentation, enclose with plastic wrap, titi shrimp, Method Combine, Method Cut, Method Mix (more...)

Editorial Reviews

Product Description
Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:

• Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
• Lavish color photographs in a 16-page full-color insert.
• Exciting salads and vegetarian pates and terrines.

From the Inside Flap
The Professional Chef’s® Art of Garde Manger fifth edition Frederic H. Sonnenschmidt John F. Nicolas "…One of the most complete and best-researched works focusing on practical application of cold food presentation, combining the necessary elements of artistry, creativity, and cooking sensitivity." —Ferdinand E. Metz, President, The Culinary Institute of America "this culinary classic should be invaluable in the preparation of buffets."—Chef Magazine (on the Fourth Edition) To achieve the artistry, creativity, and cooking sensitivity necessary to build memorable buffets, a la carte appetizers and salads, culinarians have turned to The Professional Chef’s Art of Garde Manger for many years. Now reflecting the dynamic changes occurring in the culinary world, the new Fifth Edition of The Professional Chef’s Art of Garde Manger is more valuable than ever in helping you build and perfect garde manger skills. Numerous new color and black-and-white photographs illustrate practical buffets and competition fare. The exciting new Fifth Edition of the unique classic guide to cold and hot food preparation updates the role of the garde manger chef to reflect the growing trend toward healthy eating. You’ll find many exciting, new salads—try the turkey salads with strawberries—and even vegetarian pates and terrines that look good and taste good, in addition to the traditional fare, for a total of nearly 200 recipes. You’ll also find interesting uses of recently "discovered" ingredients in dishes such as smoked catfish on lentil salad, cheese balls from goat cheese, and an updated healthy and nutritional forcemeat; low in cholesterol yet maintaining good flavor. But while many things have changed, the garde manger’s basic emphasis and recognition of culinary principles have remained untouched. In the Fifth Edition you’ll find step-by-step coverage of the fundamentals of emulsion, roasting, poaching, sauteing, and baking, as well as tested techniques for carving fruits and vegetables, creating sculptures and centerpieces from ice or tallow, making sausages, and smoking fish. With The Professional Chef’s Art of Garde Manger, Fifth Edition, you’ll perfect your understanding and use of • essential ingredients • food decoration • cold sauces • cold food presentation for practical culinary displays • nonedible displays • nutritional cold foods for a la carte service and buffets On the more practical side of buffet management, this will keep you abreast of the new standards for quality service, changes in the design and layout of garde manger facilities and equipment, new buffet criteria developed by the American Culinary Federation, and much more! Whether you are an experienced professional, serious student, or amateur cook, this modern culinary classic will prove to be invaluable in the preparation of buffets. Through example and instruction, The Professional Chef’s Art of Garde Manger, Fifth Edition shows that simplicity and elegance can create the ideal buffet!

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Product Details

• Hardcover: 304 pages
• Publisher: Wiley; 5 edition (August 15, 1992)
• Language: English
• ISBN-10: 0471284890
• ISBN-13: 978-0471284895
• Product Dimensions: 9.4 x 7.5 x 1 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #272,035 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

18 of 19 people found the following review helpful:

4.0 out of 5 stars A complete guide to garde manger, March 21, 2000

By	Lara Creasy (Atlanta, Georgia) - See all my reviews

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.

13 of 14 people found the following review helpful:

2.0 out of 5 stars Dissapointing, June 6, 2002

By	FRANCISCO TESTOR FDEZ DE C (Santiago Chile) - See all my reviews

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.

3 of 3 people found the following review helpful:

5.0 out of 5 stars For the serious cook's library..., October 30, 2004

By	Buffet Chef (Massachusetts, USA) - See all my reviews

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.