- Hardcover: 304 pages
- Publisher: Wiley; 5 edition (Aug 1 1992)
- Language: English
- ISBN-10: 0471284890
- ISBN-13: 978-0471284895
- Product Dimensions: 24.2 x 19.3 x 2.2 cm
- Shipping Weight: 658 g
- Average Customer Review: 3.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: #403,135 in Books (See Top 100 in Books)
- See Complete Table of Contents
|
||||||||||||||||||||
|
||||||||||||||||||||
|
||||||||||||||||||||
| ||||||||||||
Product Details |
Product Description
Product Description
Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:
* Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
* Lavish color photographs in a 16-page full-color insert.
* Exciting salads and vegetarian pates and terrines.
* Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
* Lavish color photographs in a 16-page full-color insert.
* Exciting salads and vegetarian pates and terrines.
Ingram
Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. This new edition, updated to reflect the growing importance of nutrition, presents nearly 200 recipes to help readers develop their talents in the art called garde manger. 16-page color insert; photos and drawings throughout.
--This text refers to an alternate
Hardcover
edition.
Inside This Book
(Learn More)
First Sentence
Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
2.0 out of 5 stars
Dissapointing,
By FRANCISCO TESTOR FDEZ DE C (Santiago Chile) - See all my reviews
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
Just by looking at the cover page and the other reviewer comments, I thought I was buying a great book. The book has very few pictures and these pictures not always represent items you will find in the book. For instance, there is a full-page photograph of a terrific morel terrine, whose recipe is missing in the book!. The book is a collection of recipes rather than an instruction book on decoration, menu layouts, buffet planifications, etc, although these issues are shortly covered. To be honest, I find the book out of date. Cold food goes well beyond what this book offers. Too much gelatine and liver. A much better book is "Garde Manger : The Art and Craft of the Cold Kitchen" which I highly recommend.
4.0 out of 5 stars
A complete guide to garde manger,
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (5 customer reviews) 20 of 21 people found the following review helpful:
4.0 out of 5 stars
A complete guide to garde manger,
By Lara Creasy - Published on Amazon.com
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.
18 of 20 people found the following review helpful:
2.0 out of 5 stars
Dissapointing,
By FRANCISCO TESTOR FDEZ DE C - Published on Amazon.com
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
Just by looking at the cover page and the other reviewer comments, I thought I was buying a great book. The book has very few pictures and these pictures not always represent items you will find in the book. For instance, there is a full-page photograph of a terrific morel terrine, whose recipe is missing in the book!. The book is a collection of recipes rather than an instruction book on decoration, menu layouts, buffet planifications, etc, although these issues are shortly covered. To be honest, I find the book out of date. Cold food goes well beyond what this book offers. Too much gelatine and liver. A much better book is "Garde Manger : The Art and Craft of the Cold Kitchen" which I highly recommend. 4 of 4 people found the following review helpful:
5.0 out of 5 stars
For the serious cook's library...,
By Buffet Chef - Published on Amazon.com
This review is from: The Professional Chef's Art of Garde Manger (Hardcover)
This Culinary Institute publication is a classic for professionals, serious hobbyists and chef wannabees who want or need complete knowledge of garde manger skills.
The Fifth Edition pleased me particularly, as it moves toward healthier nutrition and includes vegetarian offerings. I value it for complete technical data - it is a valuable reference work covering kitchen planning, equipment, food safety, food preparation techniques, and instruction. In addition, it contains a wealth of recipes. Numerous black and white photographs and drawings illustrate techniques and there is a section of excellent color photographs of artistic tray and individual plate presentations. (Perhaps the man whose review "disses" this book was having a bad day - year? - life? - and needed to take it out on something?) I consider the Art of Garde Manger an excellent basic for any serious cook's research, instruction and library. |
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
