Download PDF Garde Manger: The Art and Craft of the Cold KitchenBy The Culinary Institute of America (CIA)
Download PDF Garde Manger: The Art and Craft of the Cold KitchenBy The Culinary Institute of America (CIA)
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Garde Manger: The Art and Craft of the Cold KitchenBy The Culinary Institute of America (CIA)
Download PDF Garde Manger: The Art and Craft of the Cold KitchenBy The Culinary Institute of America (CIA)
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The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.
- Sales Rank: #1115602 in Books
- Published on: 1999-09-27
- Original language: English
- Number of items: 1
- Dimensions: 11.14" h x 1.13" w x 8.78" l, 3.80 pounds
- Binding: Hardcover
- 488 pages
Amazon.com Review
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here you'll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira.
Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.
Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canapés by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi
From the Back Cover
The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage area or larder. It also indicates the "station" in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in professional culinary arts. Members of today’s garde manger share in a long culinary and social tradition, one which stretches back to well before the dawn of recorded history. Whether garde manger is your "entrée" to the culinary field, your lifelong passion, or a new challenge in your professional growth, Garde Manger: The Art and Craft of the Cold Kitchen offers a full view of the foods that are encompassed by today’s garde manger.
About the Author
The Culinary Institute of America (CIA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students.
The oldest culinary college in the United States, The CIA was founded with 50 students in 1946 by Frances Roth and Katharine Angell as the New Haven Restaurant Institute. In 1947, the college relocated to a 40-room estate near Yale University and changed its name to the Culinary Institute of Connecticut. The name was changed to The Culinary Institute of America in 1951 to reflect the college's national student population. In 1972, with a student body of 1,000, the college relocated to its present home, the former St. Andrew's-on-Hudson in Hyde Park, New York, originally a Jesuit seminary built at the turn of the century.
Today, more than 2,100 students representing every state and several foreign countries are enrolled in the college's bachelor's and associate degree programs in culinary arts and baking and pastry arts. In addition, more than 6,000 professionals each year enroll in continuing education courses and another 1,600 participate in programs for food enthusiasts.
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