The leading guide to the professional kitchen's cold food station,
now fully revised and updated
"Garde Manger: The Art and Craft of the Cold Kitchen" has been
the market's leading textbook for culinary students and a key
reference for professional chefs since its original publication in
1999. This new edition improves on the last with the most
up-to-date recipes, plating techniques, and flavor profiles being
used in the field today. New information on topics like artisanal
cheeses, contemporary styles of pickles and vinegars, and
contemporary cooking methods has been added to reflect the most
current industry trends. And the fourth edition includes hundreds
of all-new photographs by award-winning photographer Ben Fink, as
well as approximately 450 recipes, more than 100 of which are
all-new to this edition. Knowledge of garde manger is an essential
part of every culinary student's training, and many of the world's
most celebrated chefs started in garde manger as apprentices or
cooks. The art of garde manger includes a broad base of culinary
skills, from basic cold food preparations to roasting, poaching,
simmering, and sauteing meats, fish, poultry, vegetables, and
legumes. This comprehensive guide includes detailed information on
cold sauces and soups; salads; sandwiches; cured and smoked foods;
sausages; terrines, pates, galantines, and roulades; cheese;
appetizers and hors d'oeuvre; condiments, crackers, and pickles;
and buffet development and presentation.
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