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GARDE MANGER: ART AND CRAFT OF COLD KITCHEN - Hardcover

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US $23.00

Approximately£18.06

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Like New

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US $6.35 (approx £4.98) Economy Delivery. See detailsfor postage

Located in: Dawsonville, Georgia, United States

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eBay item number:264209853476

Last updated on 18 Mar, 2022 13:01:24 GMTView all revisionsView all revisions

Item specifics

Condition: Like New: A book that has been read, but looks new. The book cover has no visible wear, and the dust ... Like New: A book that has been read, but looks new. The book cover has no visible wear, and the dust jacket (if applicable) is included for hard covers. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. May have no identifying marks on the inside cover. No wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab

Narrative Type: Nonfiction

ISBN: 9780471323679

Book Title: Garde Manger : the Art and Craft of the Cold Kitchen

Item Length: 11.1in

Publisher: Wiley & Sons, Incorporated, John

Publication Year: 1999

Format: Hardcover

Language: English

Item Height: 1.1in

Author: Culinary Institute of America (Cia) Staff

Genre: Cooking

Topic: Methods / Quantity, Methods / General, Courses & Dishes / General

Item Width: 8.8in

Item Weight: 57 Oz

Number of Pages: 488 Pages

About this product

Product Information

The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

Product Identifiers

Publisher

Wiley & Sons, Incorporated, John

ISBN-10

0471323675

ISBN-13

9780471323679

eBay Product ID (ePID)

184636

Product Key Features

Book Title

Garde Manger : the Art and Craft of the Cold Kitchen

Author

Culinary Institute of America (Cia) Staff

Format

Hardcover

Language

English

Topic

Methods / Quantity, Methods / General, Courses & Dishes / General

Publication Year

1999

Genre

Cooking

Number of Pages

488 Pages

Dimensions

Item Length

11.1in

Item Height

1.1in

Item Width

8.8in

Item Weight

57 Oz

Additional Product Features

Lc Classification Number

Tx830.G37 2000

Table of Content

The History of the Garde Manger. Cold Sauces and Cold Soups. Salads. Sandwiches. Cured and Smoked Foods. Sausage. Terrines, PtÉs, Galantines, and Roulades. Cheese. Hors d2Oeuvre. Appetizers. Condiments, Crackers, and Pickles. Basic Recipes. Glossary. Bibliography. Resource List. Recipe Index. Subject Index. Books From The Culinary Institute of America.

1999

Lccn

98-029510

Dewey Decimal

641.7/9

Intended Audience

Trade

Dewey Edition

Illustrated

Yes

Item description from the seller

Seller assumes all responsibility for this listing.

eBay item number:264209853476

Last updated on 18 Mar, 2022 13:01:24 GMTView all revisionsView all revisions

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Item location:

Dawsonville, Georgia, United States

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Postage and packaging	To	Service	Delivery*See Delivery notes
US $6.35 (approx £4.98)	United States	Economy Delivery (USPS Media MailTM)	Estimated between Fri, 31 May and Mon, 3 Jun to 43230

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by 98Qazw1ERxa@Deleted
03 Aug, 2006
Garde Manger 1999; an excellent tool
The 1999 "Garde Manger" by The Culinary Institute of America is an outstanding tool both for the chef-in-training and the novice or experienced "at home" cook. Used as a textbook on a professional level, the book simply and accurately provides its' readers recipes, photographs, skill and technique instruction and equipment lists regarding the art and craft of the cold kitchen. An excellent glossary at the rear is also a handy tool. Although I am an industry professional and already owned a copy, I purchased this book for a friend and client who is an "at home" chef. She was thrilled, had never heard of the book, and quickly went about absorbing its' contents. Although garnish and presentation are somewhat trendy, the basic instructional skills and recipes in this book are timeless. This is ... The 1999 "Garde Manger" by The Culinary Institute of America is an outstanding tool both for the chef-in-training and the novice or experienced "at home" cook. Used as a textbook on a professional level, the book simply and accurately provides its' readers recipes, photographs, skill and technique instruction and equipment lists regarding the art and craft of the cold kitchen. An excellent glossary at the rear is also a handy tool. Although I am an industry professional and already owned a copy, I purchased this book for a friend and client who is an "at home" chef. She was thrilled, had never heard of the book, and quickly went about absorbing its' contents. Although garnish and presentation are somewhat trendy, the basic instructional skills and recipes in this book are timeless. This is not a book for the casserole or crock pot chef, unless the chef wishes to broaden his or her horizons.
by rcwolfdude
02 Sep, 2008
Culinary Art The Cold Kitchen
This text was one of the books I used while attending Culinary School. It is filled with not only recipes, but also the history behind the food. Cold appetizers are wow foods that explode with exciting flavors. These are normally found in high end restaraunts and fancy galas. These can easily be prepared at home to enhance any gathering. My favoite is the Roman Dried Beef. It excellent sliced thin and served on a crusinti with Virgin olive oil. Also this book is expensive. Looking around you can save some money as I did. This book is for a gift. Sharing food knowledge helps others to savor i exciting flavors.This text was one of the books I used while attending Culinary School. It is filled with not only recipes, but also the history behind the food. Cold appetizers are wow foods that explode with exciting flavors. These are normally found in high end restaraunts and fancy galas. These can easily be prepared at home to enhance any gathering. My favoite is the Roman Dried Beef. It excellent sliced thin and served on a crusinti with Virgin olive oil. Also this book is expensive. Looking around you can save some money as I did. This book is for a gift. Sharing food knowledge helps others to savor i exciting flavors.
by h8noles
09 Feb, 2021
Beautiful book
Just the book I wanted but the condition was a little worse than expected.
Verified purchase: YesCondition: Pre-ownedSold by: discover-books
by dkidki.iet2mzv
28 Mar, 2016
Great Book
All the books published by the C.I.A. are great.
Verified purchase: YesCondition: Pre-ownedSold by: yankee-clipper-books
by j5zjn_uhTRW@Deleted
04 May, 2009
Love the book
I'm a cooking enthusiast and already have a number of culinary books in my possesion, This is just one more addition.

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GARDE MANGER: ART AND CRAFT OF COLD KITCHEN - Hardcover

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Item specifics

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Item description from the seller

Post to me

Returns policy

Payment details

ANTIQUARIUS COLLECTIBLES

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Average for the last 12 months

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Garde Manger 1999; an excellent tool

Culinary Art The Cold Kitchen

Beautiful book

Great Book

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