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Garde Manger: The Art and Craft of the Cold Kitchen
By Culinary Institute of America (corporate author)
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Bibliographic Detail
Publisher John Wiley & Sons Inc
Publication date May 1, 2012
Pages 706
Binding Hardcover
Edition 4th
Book category Adult Non-Fiction
ISBN-13 9780470587805
ISBN-10 0470587806
Dimensions 1.75 by 8.75 by 11.25 in.
Weight 5.65 lbs.
Original list price $75.00
Summaries and Reviews
Amazon.com description: Product Description: The leading guide to the professional kitchen's cold food station, now fully revised and updated

Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.



Editions
Hardcover
Book cover for 9780470055908 Book cover for 9780470228739 Book cover for 9780470587805
 
The price comparison is for this edition
4th edition from John Wiley & Sons Inc (May 1, 2012)
9780470587805 | details & prices | 706 pages | 8.75 × 11.25 × 1.75 in. | 5.65 lbs | List price $75.00
About: The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999.
3 pck har/ edition from John Wiley & Sons Inc (February 19, 2008)
9780470381878 | details & prices | 666 pages | 8.75 × 11.25 × 1.50 in. | 4.00 lbs | List price $78.10
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
1 edition from John Wiley & Sons Inc (January 3, 2008)
9780470055908 | details & prices | 666 pages | 8.75 × 11.00 × 1.25 in. | 4.60 lbs | List price $70.00
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.
3 edition from John Wiley & Sons Inc (January 3, 2008)
9780470228739 | details & prices | 666 pages | 8.75 × 11.25 × 1.25 in. | 4.60 lbs | List price $74.95
About: A newly revised edition of the definitive guide to a professional kitchen's cold food station contains more than five hundred international recipes from the world's premier culinary college; reflects the latest trends, techniques, and flavors; and encourages the appreciation of the art and craft of cooking as well as the development of useful cooking skills.

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