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The 1999 "Garde Manger" by The Culinary Institute of America is an outstanding tool both for the chef-in-training and the novice or experienced "at home" cook. Used as a textbook on a professional level, the book simply and accurately provides its' readers recipes, photographs, skill and technique instruction and equipment lists regarding the art and craft of the cold kitchen. An excellent glossary at the rear is also a handy tool. Although I am an industry professional and already owned a copy, I purchased this book for a friend and client who is an "at home" chef. She was thrilled, had never heard of the book, and quickly went about absorbing its' contents. Although garnish and presentation are somewhat trendy, the basic instructional skills and recipes in this book are timeless. This is not a book for the casserole or crock pot chef, unless the chef wishes to broaden his or her horizons.Read full review
This text was one of the books I used while attending Culinary School. It is filled with not only recipes, but also the history behind the food. Cold appetizers are wow foods that explode with exciting flavors. These are normally found in high end restaraunts and fancy galas. These can easily be prepared at home to enhance any gathering. My favoite is the Roman Dried Beef. It excellent sliced thin and served on a crusinti with Virgin olive oil. Also this book is expensive. Looking around you can save some money as I did. This book is for a gift. Sharing food knowledge helps others to savor i exciting flavors.
Just the book I wanted but the condition was a little worse than expected.
Verified purchase: Yes | Condition: Pre-owned
All the books published by the C.I.A. are great.
Verified purchase: Yes | Condition: Pre-owned
I'm a cooking enthusiast and already have a number of culinary books in my possesion, This is just one more addition.
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