Garde Manger: The Art and Craft of the Cold Kitchen

Beautiful book, great recipes, totally recommended!

This is a terrific book--comprehensive, detailed recipes and excellent photos. It is a heavy, substantial hardcover text. Unfortunately due to it being so heavy, the book seems to have shifted during shipping so the corners are bent and banged up. This has happened with a few of the heavy books I order, so I think it is something that happens naturally. My copy had air packing pillows on one side so I that is why damage was only on the other side. However, I saved so much money compared to a bookstore that I am ok with the damage. It is a little ugly but I got an excellent book at an excellent price. If I had paid close to bookstore price than I would have returned it, hoping for another. Overall, very pleased with purchase.

Purchased for class. Looks brand new especially for the price I got it for compared to the book store.

This book is a guide for the true foodie who enjoys playing with the flavors of sustenance.

It will open an entirely new world to you -- or most of you. One spoonful of any of their cold soups and you will want to go to heaven right a way. The recipes are all scaled to the professional chef, of course, but can be scaled down. Output is 100% DELICIOUS and so abundant. Literally, your bookshelf should NOT be without this gem.

Educational purposes

This one of several cookbooks created by the CIA, (Culinary Institute of America). It offers a broad overview of the art and craft of cold food preparation. It covers all the basic techniques and offers contemporary takes on many classic approaches. This is not a book for a novice cook, or a casual cook. This is intended for a professional or a highly dedicated amateur audience. All the recipes are for large er quantities, 10 or more servings and it refers to many pieces of equipment that even an advanced home cook may not have access to.The book is very informative. As with all the cookbooks from the CIA, it puts emphasis on understanding the success factors for each class of food preparation, be it cold soups, sandwiches, terrines and pates etc. It is extremely well illustrated, the photography is excellent, and well written. The various recipes can be a bit cryptic, but you have to remember that they assume the audience it is written for has proficiency in many of the fundamental cooking skills. All the recipes are what I call foundational recipes, meaning that once you master them you can easily introduce your own creative touches. It is a very expensive cookbook but if you are a serious cook and want to go beyond just copying recipes then it is a good value for the investment.

This a great resource for culinary students to all levels of food prep workers. I was hired as a garde manger for a professional production in a well-known restaurant group. I had over 5 years with several restaurants and groceries. I thought this would be an opportunity to dive deeper in the culinary world. I thought this book is so comprehensive, and have me ideas to learn more &apply it at work.

......this is exactly what I was looking for. even a simple coleslaw was done fantastic.

The hole CIA series is a class of its own

Good

Buen libro

A really in depth look in to a subject only given scant treatment in loads of books. Quantiies have to be adjusted as many are for the professional kitchen but the overwhelming majority are easily adapted for home use.It's made me buy the Dessert and Baking books from the same range.