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Original Essays | February 8, 2012

Kent Hartman: IMG A Raider by Any Other Name

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Perhaps you are aware of the fact that there is an oddly popular trivia game floating around that a group of clever (and likely bored) college... Continue »
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19 Local Warehouse Cooking and Food- Miscellaneous Methods

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Garde Manger: The Art and Craft of the Cold Kitchen

by Culinary Institute Of America

Garde Manger: The Art and Craft of the Cold Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

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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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Table of Contents

Acknowledgements.

Preface.

Chapter One. The Professional Garde Manger.

Chapter Two. Cold Sauces and Cold Soups.

Chapter Three. Salads.

Chapter Four. Sandwiches.

Chapter Five. Cured and Smoked Foods.

Chapter Six. Sausage.

Chapter Seven. Terrines, Pates, Galantines, and Roulades.

Chapter Eight. Cheese.

Chapter Nine. Appetizers and Hors d’Oeuvre.

Chapter Ten. Condiments, Crackers, and Pickles.

Chapter Eleven. Buffet Presentation.

Chapter Twelve. Basic Recipes.

Glossary.

Bibliography and Recommended Reading.

Recipe Index.

Subject Index.

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Product Details

ISBN:
9780470055908
Author:
Culinary Institute Of America
Publisher:
John Wiley & Sons
Manufactured by:
Culinary Institute of America
Manufactured:
The Culinary Institute of America (CIA)
Manufactured:
Culinary Institute of America
Author:
Culinary Institute of America
Author:
The Culinary Institute of America (CIA)
Subject:
Quantity cookery
Subject:
Cookery (Cold dishes)
Subject:
Methods - General
Subject:
Culinary Arts & Techniques
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Subject:
Recipes
Subject:
professional cookbook
Subject:
Cia
Subject:
Culinary Institute of America
Subject:
culinary institute
Subject:
garde manger recipes
Subject:
garde manger cookbook
Subject:
cold kitchen
Subject:
Appetizers
Subject:
Hors-d'oeuvre
Subject:
Sauces
Subject:
soup
Subject:
Salad.
Subject:
Sandwiches
Subject:
cured foods
Subject:
Smoked foods.
Subject:
Sausage
Subject:
terrine
Subject:
Pate
Subject:
galantine
Subject:
roulade
Subject:
Cheese
Subject:
Condiments
Subject:
Crackers.
Subject:
Pickles
Subject:
buffet
Subject:
buffet presentation
Subject:
basic garde manger recipes
Subject:
introduction to garde manger
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Subject:
Professional Cooking & Culinary Arts
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Subject:
professional cooking, recipes, professional cookbook, CIA, Culinary Institute of America, culinary institute, garde manger recipes, garde manger cookbook, cold kitchen, appetizers, hors d oeuvre, sauces, soup, salad, sandwiches, cured foods, smoked foods,
Copyright:
2008
Edition Number:
3
Publication Date:
January 2008
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
688
Dimensions:
11.06x8.74x1.39 in. 4.68 lbs.
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Garde Manger: The Art and Craft of the Cold Kitchen New Hardcover
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