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Garde Manger: The Art and Craft of the Cold Kitchen is the market's leading textbook for culinary students and professional chefs, with updated recipes, new plating techniques, and all-new photography
| Publisher | Wiley |
| Publication date | April 16, 2012 |
| Edition | 4th |
| Language | English |
| Print length | 48 pages |
| ISBN-10 | 1118173635 |
| ISBN-13 | 978-1118173633 |
| Item Weight | 5.6 ounces (158.76 grams) |
| Dimensions | 8.5 x 0.5 x 10.8 inches (21.6 x 1.3 x 27.4 cm) |
Ideal for students looking to deepen their understanding of cold kitchen techniques and concepts in culinary arts.
Useful resource for chefs specializing in charcuterie, salads, and cold appetizers to refine their skills.
Perfect for caterers who need innovative ideas for cold dishes to enhance their event menus and presentations.
May overwhelm casual cooks not interested in professional-level cold kitchen techniques or jargon.
Garde Manger: The Art and Craft of the Cold Kitchen, 4e Study Guide: The Art and Craft of the Cold Kitchen 4th Edition
Garde Manger: The Art and Craft of the Cold Kitchen 4th Edition is an extensive guidebook on creating and serving cold dishes used in the culinary industry. This book is well-written and very informative. The book is easy to read and understand. The author has included step-by-step instructions for each recipe, as well as helpful tips and tricks to make the process easier. The recipes are creative and delicious, making it a great resource for any chef that wants to add some new and refreshing ideas to their menu.
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