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Garde Manger: The Art and Craft of the Cold
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Garde Manger: The Art and Craft of the Cold Hardcover - 2012 - 4th Edition

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

  • Used

Description

Used - Good. The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation."
Used - Good
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Details

  • Title Garde Manger: The Art and Craft of the Cold
  • Author Garde Manger: The Art and Craft of the Cold Kitchen Kitchen
  • Binding Hardcover
  • Edition number 4th
  • Edition 4
  • Condition Used - Good
  • Pages 720
  • Volumes 1
  • Language ENG
  • Publisher Wiley, U.S.A.
  • Date 2012-04-16
  • Illustrated Yes
  • Features Bibliography, Glossary, Illustrated, Index, Price on Product - Canadian, Table of Contents
  • Bookseller's Inventory # DN-LITP-F313
  • ISBN 9780470587805 / 0470587806
  • Weight 5.65 lbs (2.56 kg)
  • Dimensions 11 x 8.9 x 1.6 in (27.94 x 22.61 x 4.06 cm)
  • Library of Congress subjects Cold dishes (Cooking), Quantity cooking
  • Library of Congress Catalog Number 2011021015
  • Dewey Decimal Code 641.79

From the rear cover

From The Culinary Institute of America, which world-renowned chef Paul Bocuse calls "the best culinary school in the world," this comprehensive reference includes all the essential skills needed for success in the cold kitchen. This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.

About the author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.