Garde Manger The Art and Craft of the Cold Kitchen
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9780471468493
ISBN:0471468495
Edition: 2nd Pub Date: 2004Publisher: John Wiley & Sons Inc Summary: "The Culinary Institute of America has done it again. Both contemporary and comprehensive, this is a book no professional should be without. It should be worn-in quickly!" -Waldy Malouf Chef/Owner, Beacon Restaurant, Bar & Bakery"True to form, The Culinary Institute of America has taken the complex and somewhat elusive discipline of garde manger and presented it in a comprehensive, clear, and very usable reference th [read more]
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9780471468493
ISBN:
0471468495
Edition: 2nd
Pub Date: 2004
Publisher: John Wiley & Sons Inc
"The Culinary Institute of America has done it again. Both contemporary and comprehensive, this is a book no professional should be without. It should be worn-in quickly!" -Waldy Malouf Chef/Owner, Beacon Restaurant, Bar & Bakery"True to form, The Culinary Institute of America has taken the complex and somewhat elusive discipline of garde manger and presented it in a comprehensive, clear, and very usable reference that pushes the standard of learning far ahead of any other current text on the subject." -David Kellaway Executive Chef, Mandalay Bay"The practical approach of Garde Manger brings a contemporary perspective to the art and craft of the cold kitchen. It is a valuable asset to any culinarian." -Rudy Speckamp Chef/Owner, Rudy's 2900"Garde Manger emphasizes the true art of the cold kitchen and how it is adapted to today's current trends in cuisine. The recipes give the chef a base to build upon and use to express his own creativity in a successful and tasteful manner." -Kenneth Juran Executive Chef, Hyatt Grand Express
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