The Professional Chef's Art of Garde Manger

To me this book on the Art of Garde Manger is important because it presents the classic method and is very detailed. Once I know the classic method, I can branch out if I want, depending on my ability to be creative. I am not yet a professional chef but have trained at CIA and I feel that I can adapt to whatever nouveau or nouvelle comes down the road. But I have to know the basics first. This book gives me those basics. It is valuable because I can refer to it anytime I need to learn or review.

This Culinary Institute publication is a classic for professionals, serious hobbyists and chef wannabees who want or need complete knowledge of garde manger skills. The Fifth Edition pleased me particularly, as it moves toward healthier nutrition and includes vegetarian offerings. I value it for complete technical data - it is a valuable reference work covering kitchen planning, equipment, food safety, food preparation techniques, and instruction. In addition, it contains a wealth of recipes. Numerous black and white photographs and drawings illustrate techniques and there is a section of excellent color photographs of artistic tray and individual plate presentations. (Perhaps the man whose review "disses" this book was having a bad day - year? - life? - and needed to take it out on something?) I consider the Art of Garde Manger an excellent basic for any serious cook's research, instruction and library.

This book is a complete professional's guide to understanding and putting into practice the art of garde manger. This was my textbook in culinary school for garde manger class, and it covers all the essentials from sausage making, cold salads, and hot hors d'oeuvres to platter design, edible and nonedible garnishes and decorations, and classical buffet presentations. It may not be suitable for the casual cook, but as a professional guide to the garde manger, it is very thorough.