Garde Manger, The Art and Craft of the Cold Kitchen by The Culinary Institute of America Summary and Reviews
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Book Reviews of Garde Manger, The Art and Craft of the Cold Kitchen
Book Review: Good Basics
Summary: 4 Stars
Teaches basics, it's like a textbook. Useful information that comes with pictures. It's definitely a worth investment for chefs like myself.Book Review: Excellent book
Summary: 5 Stars
I have really benefitted from this book. It was an excellent value for the money.Book Review: Garde Manger Culinary Institue of America
Summary: 5 Stars
The book arrive fast, the problem is your company change my shipping address. It took me two extra day to reiceve it. I was lucky tobe able to pick it up two hours before my classBook Review: Excellent reference and guide
Summary: 5 Stars
Many of the readers have commented that this book is for professionals only. I happen to disagree with this opinion as there are no prerequisites required to understand the instruction given within. Having said this, if you are not even curious of understading the fundamentals of lets say for example, sausage making, there is no need to buy this book, you can find great sausage at the grocery store without the hassle of making it at home.
So this book, yes it is for professionals but also for anybody who wants to understand (and even apply)the nuts and bolts of the cold kitchen. Personally I think that understanding the method that is used to prepare something, gives one a greater appreciation of that something when it is offered to him/her.
So for all of you non-professionals, if you are simply curious, about how to make salad dressings, terrines, or bologna for that matter, this book is written in laymans terms and will be an interesting journey into the world of Garde Manger.
Book Review: comprehensive
Summary: 5 Stars
Hands downn the most comprehensive collection of recipes, methods and techniques i've used. This book is for chefs who need a quick reference for classicaly prepared items from the cold kitchen. Although I think a novice would not find this publication useful, it would still a great source of ideas for menus and presentation.