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Garde Manger The Art and Craft of the Cold Kitchen

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ISBN-10: 0471468495

ISBN-13: 9780471468493

Edition: 2nd 2004 (Revised)

Authors: Culinary Institute of America (CIA) Staff

List price: $65.00
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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.
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Book details

List price: $65.00
Edition: 2nd
Copyright year: 2004
Publisher: John Wiley & Sons, Incorporated
Publication date: 6/8/2004
Binding: Hardcover
Pages: 592
Size: 9.00" wide x 11.25" long x 1.25" tall
Weight: 4.092

The Professional Garde Manger
Cold Sauces and Cold Soups
Cured and Smoked Foods
Terrines, Pates, Galantines, and Roulades
Appetizers and Hors d'Oeuvre
Condiments, Crackers, and Pickles
The Modern Buffet
Basic Recipes
Bibliography and Recommended Reading
Recipe Index
Subject Index