Modern Garde Manger: A Global Perspective (Hardcover)

~ Robert B Garlough (Author), Angus Campbell (Author)

Editorial Reviews

Review

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Product Description

Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.

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Product Details

• Hardcover: 744 pages
• Publisher: Delmar Cengage Learning; 1 edition (January 31, 2006)
• Language: English
• ISBN-10: 140185009X
• ISBN-13: 978-1401850098
• Product Dimensions: 11.1 x 8.4 x 1.5 inches
• Shipping Weight: 5 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #428,861 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars An instructor's perspective..., March 13, 2006

By	James D. Reichstadt (Dallas, Texas, USA) - See all my reviews (REAL NAME)

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.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Modern Garde Manger Rocks!!!, February 15, 2006

By	Ash D "AD" (Michigan) - See all my reviews

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.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Culinary Good Food Guide, February 20, 2006

By	MaggieG "MaggieG" (Sydney, Australia) - See all my reviews

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.