It is a class/ exam book!
Which was not quite clear from dscription , so unfortunately it is of no use for me
Sep 15, 2014
A fine addition to my cook's library
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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