Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America

ISBN-10: 0470055901
ISBN-13: 9780470055908
Region: USA
Publisher: Wiley
Publication Date: January, 2008
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Publishers Information

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

Publisher Web Link: http://www.wiley.com/

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. (http://www.wiley.com/)

Author Information

About The Culinary Institute of America

Author Web Link: http://www.ciachef.edu/

Cookbooks by The Culinary Institute of America


Recipe Index

Recipe index coming soon.