From The Culinary Institute of America comes "Garde Manger," covering the classic French technique of preparing a full range of cold dishes--from hors d'oeuvres, appetizers, and salads to sandwiches, soups, pates, condiments, desserts, and more.From The Culinary Institute of America comes "Garde Manger," covering the classic French technique of preparing a full range of cold dishes--from hors d'oeuvres, appetizers, and salads to sandwiches, soups, pates, condiments, desserts, and more.Read Less
Fair. Good copy for reading, may have heavy page wear with writing textual notes highlighting or be an heavily used ex library copy with library markings, stickers or stamps. Dust jacket or accessories may not be included.
Acceptable. A readable copy. All pages are intact, and the cover is intact (However the dust cover may be missing). Pages can include considerable notes--in pen or highlighter--but the notes cannot obscure the text. Book may be a price cutter or have a remainder mark.
Very good. Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Green Earth Books is the name you can trust, guaranteed. Spend Less. Read More.
Acceptable. 9780440212560 ecial Notes} Book is in Acceptable condition: The item is fairly worn but continues to work perfectly. Signs of wear can include aesthetic issues such as scratches, dents, and worn corners. The item may have identifying markings on it or show signs of previous use.
This item is gently used in good or better condition. If it is a textbook it may not have supplements. It may have some moderate wear and possibly include previous owner's name, some markings and/or is a former library book. We ship within 1 business day and offer no hassle returns. Big Hearted Books shares its profits with schools, churches and non-profit groups throughout New England. Thank you for your support!
This book was received as described. It is in excellent condition. It came within a week or so, as expected.
I have been adding to my food library books of both food history and technique and this is a fine addition.
Mar 25, 2009
Terrific cookbook and inspiration
A few years ago I worked in a lovely and popular restaurant that hosted a lot of events for big clients - and usually these events needed hors d?ouvres, which were my responsibility. I needed recipes, and looking through this book - printed by the Culinary Institute of America - I came across a great section about canapes, which captivated me even as I stood in the bookstore. Of course I bought it!
?Garde Manger? is the term for the task of preparing and presenting cold foods. Because this book is printed by a school, it includes a lot of classic information, geared towards teaching a student; and it is profusely illustrated (for example the salad section includes information about every kind of lettuce available, with photos of each type).
This has been a brilliantly useful book for me. Off the top of my head I can say this book has taught me to make my own pates, sausages, terrines; how to cure my own gravlax; how to preserve in fat confit; the differences between cold and hot smoking, cures, brines, and how to make a cobb salad. Featured sections include Cold Sauces and Cold Soups, Salads, Sandwiches, Cured and Smoked Foods, Sausage, Cheese, Hor D?Oeuvres, Appetizers, Condiments Crackers and Pickles, And Terrines, Pates, Galantines and Roulades.
All the recipes are very good, well worked out with no surprises, and clearly explained. I am grateful to have this one my bookshelf, and am sure you will find it useful too. Recommended.
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