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Garde Manger: The Art and Craft of the Cold Kitchenby Culinary Institute Of America
Synopses & Reviews
The most comprehensive book ever on garde manger— from the creators of "The New Professional Chefr"
The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pts, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation.
425 color photographs of techniques and finished dishes Innovative preparation and presentation ideas Tips on successful flavor, texture, and color combination
The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by "Time magazine" as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students.
The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage area or larder. It also indicates the "station" in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in professional culinary arts. Members of todays garde manger share in a long culinary and social tradition, one which stretches back to well before the dawn of recorded history. Whether garde manger is your "entrée" to the culinary field, your lifelong passion, or a new challenge in your professional growth, Garde Manger: The Art and Craft of the Cold Kitchen offers a full view of the foods that are encompassed by todays garde manger.
The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.
Table of Contents
The History of the Garde Manger.
Cold Sauces and Cold Soups.
Cured and Smoked Foods.
Terrines, Pâtés, Galantines, and Roulades.
Condiments, Crackers, and Pickles.
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