Customer Reviews

The Professional Chef's Art of Garde Manger

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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To be honest, I find the book out of date.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.

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.