- Hardcover: 688 pages
- Publisher: Wiley; 3 edition (January 3, 2008)
- Language: English
- ISBN-10: 0470055901
- ISBN-13: 978-0470055908
- Product Dimensions: 8.8 x 1.4 x 11.2 inches
- Shipping Weight: 4.6 pounds
- Average Customer Review: 56 customer reviews
- Amazon Best Sellers Rank: #457,066 in Books (See Top 100 in Books)
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) 3rd Edition
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About the Author
Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.
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Top customer reviews
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Had this book been out in the mid 80's when I was a fresh up and coming cook I may have avoided those early pitfalls and enjoyed a better sense the latest trends, techniques, and flavors. Instead I had to fumble my way through the line prep and cold stations hoping to stay same and keep some semblance of order on my ticket board without ticking off the chef and floor manager at the same time. The old school method of instruction was to scream and yell, followed by some of the choicest language I've ever heard and many times followed up with frequent sprays of saliva if I happened to be close to the manager on duty when the problem arose.
Had I had this definitive guide at my disposal I most certainly would have had the working knowledge to better understand my roll in the kitchen with a take home reference so I would not have had to learn under fire. This book goes into micro greens, cheeses, tapas menus, chef manned buffet stations, and my personal favorite - ice carvings. The basics are outlined for all sorts of garde manger preparation and even home cooks will love the special vinaigrettes, salads, and sandwiches. Just remember that this book was written as if you were taking a class at the CIA, so there are recipes that expect some experience or previous kitchen understanding. You may wish to research your recipe before you simply open the book and start preparing. Read through and make sure you have a complete understanding and make sure you follow the mise en place to get the proper results.
I highly recommend this book and enjoy utilizing the recipes and ideas in my kitchen.