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Garde Manger: The Art and Craft of the Cold Kitchen

Culinary Institute of America

4.2/5 ( ratings)

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.

Language: English

Pages: 582

Format: Hardcover

Publisher: John Wiley & Sons

Release: June 08, 2004

ISBN: 0471468495

ISBN 13: 9780471468493

Garde Manger: The Art and Craft of the Cold Kitchen

Culinary Institute of America

4.2/5 ( ratings)

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.

Language: English

Pages: 582

Format: Hardcover

Publisher: John Wiley & Sons

Release: June 08, 2004

ISBN: 0471468495

ISBN 13: 9780471468493

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