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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) 3rd Edition
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Top Customer Reviews
This book has more GM recipes in one place in one book than the rest of my professional cookbooks combined. If you need a recipe, you will probably find it here. It has stuff like: galantines, chaud-froid, homemade cheese, curing your own meat, and a very useful section on aspic and gelatin, and another one on buffet presentations (especially handy if you have never worked one before).
The format is also quite nice. In the TOC, it lists every recipe, so no flipping through pages or trying to decode the index to find a recipe (would that more cookbooks do this). The beginning of each chapter has a really useful section on various techniques. Sadly, these are closer to a master class rather than a beginner's lesson.
For the home cook, much here is useful. Certainly you should be able to use stuff like vinaigrettes, salads, sandwiches, and maybe even fresh grind sausages. However, there is much here you should avoid, and you need to be able to distinguish which is which. Also, the recipes are terse, professional ones, and there is no explanatory material about tips or suggestions or anything else.
This book is not really for a beginner, but if you already know your way around the kitchen this will be a great addition to your collection.
Note: this is probably the most time consuming part of a professional kitchen but the rewards is worth the wait.
As it includes a great number of techniques and cooking tips, i consider this a very good guide for any type of cooking. Moreover, judging from the recipes i 've tried till now i do not see any difficult to ingredients, which is really surprising if you consider that it's actually a professional oriented cookbook.
I strongly recommend this to anyone who wants to know what to prepare for a gourmet party and surprise his friends but at the same time deepen his knowledge in cooking !
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.Read more ›
Most Recent Customer Reviews
Everything I expected in this genre and more. A great book from the CIA.Published 2 months ago by JFS
excellent I have used many recipes from this book for caterings and my clients have loved themPublished 21 months ago by Chris Riles