Garde Manger: The Art and Craft of the Cold Kitchen

Good textbook and good price

This is a terrific book--comprehensive, detailed recipes and excellent photos. It is a heavy, substantial hardcover text. Unfortunately due to it being so heavy, the book seems to have shifted during shipping so the corners are bent and banged up. This has happened with a few of the heavy books I order, so I think it is something that happens naturally. My copy had air packing pillows on one side so I that is why damage was only on the other side. However, I saved so much money compared to a bookstore that I am ok with the damage. It is a little ugly but I got an excellent book at an excellent price. If I had paid close to bookstore price than I would have returned it, hoping for another. Overall, very pleased with purchase.

I love this Textbook. I was in Culinary Arts Classes 1Time ago and got my Certificate from it. I enjoyed working with the Textbook an entire lot.

The cooking prep book you didnt know you needed. If you find yourself stocking up on stuff and never knowing what to cook or feel overwhelmed with all the ingredients you have this really helps put it all together for you. its like a text book though so you have to be ready to learn.

Gets the job done

This one of several cookbooks created by the CIA, (Culinary Institute of America). It offers a broad overview of the art and craft of cold food preparation. It covers all the basic techniques and offers contemporary takes on many classic approaches. This is not a book for a novice cook, or a casual cook. This is intended for a professional or a highly dedicated amateur audience. All the recipes are for large er quantities, 10 or more servings and it refers to many pieces of equipment that even an advanced home cook may not have access to. The book is very informative. As with all the cookbooks from the CIA, it puts emphasis on understanding the success factors for each class of food preparation, be it cold soups, sandwiches, terrines and pates etc. It is extremely well illustrated, the photography is excellent, and well written. The various recipes can be a bit cryptic, but you have to remember that they assume the audience it is written for has proficiency in many of the fundamental cooking skills. All the recipes are what I call foundational recipes, meaning that once you master them you can easily introduce your own creative touches. It is a very expensive cookbook but if you are a serious cook and want to go beyond just copying recipes then it is a good value for the investment.

Amazing book love it

This a great resource for culinary students to all levels of food prep workers. I was hired as a garde manger for a professional production in a well-known restaurant group. I had over 5 years with several restaurants and groceries. I thought this would be an opportunity to dive deeper in the culinary world. I thought this book is so comprehensive, and have me ideas to learn more &apply it at work.

A really in depth look in to a subject only given scant treatment in loads of books. Quantiies have to be adjusted as many are for the professional kitchen but the overwhelming majority are easily adapted for home use. It's made me buy the Dessert and Baking books from the same range.

Wunderschönes Buch, jeden Euro wert

This is a great book for culinary students and professional chefs. It is basically a top level text book. Very detailed and up to date with beautiful full colour pictures, hundreds of recipes and great information on a variety of topics. I think it should be required reading (in addition to your basic professional cook text book) for anybody who is serious about cooking. It was recommended to my professional cooking class by a very experienced chef/instructor. After buying it and bringing it to work to show it off, my Chef and another coworker said they are going to buy a copy for themselves.

Buen libro

Good