Synopses & Reviews
"The Culinary Institute of America has done it again. Both contemporary and comprehensive, this is a book no professional should be without. It should be worn-in quickly!"
Waldy Malouf
Chef/Owner, Beacon Restaurant, Bar & Bakery
"True to form, The Culinary Institute of America has taken the complex and somewhat elusive discipline of garde manger and presented it in a comprehensive, clear, and very usable reference that pushes the standard of learning far ahead of any other current text on the subject."
David Kellaway
Executive Chef, Mandalay Bay
"The practical approach of Garde Manger brings a contemporary perspective to the art and craft of the cold kitchen. It is a valuable asset to any culinarian."
Rudy Speckamp
Chef/Owner, Rudys 2900
"Garde Manger emphasizes the true art of the cold kitchen and how it is adapted to todays current trends in cuisine. The recipes give the chef a base to build upon and use to express his own creativity in a successful and tasteful manner."
Kenneth Juran
Executive Chef, Hyatt Grand Express
Synopsis
From The Culinary Institute of America comes "Garde Manger," covering the classic French technique of preparing a full range of cold dishes--from hors d oeuvres, appetizers, and salads to sandwiches, soups, pts, condiments, desserts, and more.
Synopsis
With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.
Synopsis
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.
About the Author
Founded in 1946, The Culinary Institute of Americais 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.
Table of Contents
Preface.
One: The Professional Garde Manger.
Two: Cold Sauces and Cold Soups.
Three: Salads.
Four: Sandwiches.
Five: Cured and Smoked Foods.
Six: Sausage.
Seven: Terrines, Pâtés, Galantines, and Roulades.
Eight: Cheese.
Nine: Appetizers and Hors d'Oeuvre.
Ten: Condiments, Crackers, and Pickles.
Eleven: The Modern Buffet.
Twelve: Basic Recipes.
Glossary.
Bibliography and Recommended Reading.
Recipe Index.
Index.