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Garde Manger: The Art and Craft of the Cold Kitchen

Culinary Institute of America

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Garde Manger: The Art and Craft of the Cold Kitchen

by Culinary Institute of America
Save up to 32%
Compare to estimated retail price: S$134.09  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Garde Manger: The Art and Craft of the Cold Kitchen
Garde Manger: The Art and Craft of the Cold Kitchen

Mastering cold kitchen techniques and trends.

If you're passionate about enhancing your culinary skills, especially in the realm of cold dishes, "Garde Manger" is a must-have. It's a treasure trove for those looking to delve into the art of the cold kitchen, offering the latest in contemporary flavors and plating aesthetics. Imagine stepping into a kitchen where your expertise in artisanal cheeses, cured meats, and modern cooking methods sets you apart. This book is your gateway to that level of culinary prowess.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Sale

Garde Manger: The Art and Craft of the Cold Kitchen

by Culinary Institute of America
Save up to 32%
Compare to estimated retail price: S$134.09  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

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ISBN: 9780470587805
Author: Culinary Institute of America
Publisher: Wiley
Date of Publication: 2012-04-16
Format: Hardcover
Related Collections: Food & Drink
Related Topics: Cooking, Food, Culinary
Goodreads rating: 4.33
(rated by 346 readers)

Description

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. 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 sautéing 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, pâtés, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers,
 

Mastering cold kitchen techniques and trends.

If you're passionate about enhancing your culinary skills, especially in the realm of cold dishes, "Garde Manger" is a must-have. It's a treasure trove for those looking to delve into the art of the cold kitchen, offering the latest in contemporary flavors and plating aesthetics. Imagine stepping into a kitchen where your expertise in artisanal cheeses, cured meats, and modern cooking methods sets you apart. This book is your gateway to that level of culinary prowess.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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