Publisher's Synopsis
"The Culinary Institute of America has done it again. Both contemporary and comprehensive, this is a book no professional should be without. It should be worn–in quickly!"
Waldy Malouf
Chef/Owner, Beacon Restaurant, Bar & Bakery
"True to form, The Culinary Institute of America has taken the complex and somewhat elusive discipline of garde manger and presented it in a comprehensive, clear, and very usable reference that pushes the standard of learning far ahead of any other current text on the subject."
David Kellaway
Executive Chef, Mandalay Bay
"The practical approach of Garde Manger brings a contemporary perspective to the art and craft of the cold kitchen. It is a valuable asset to any culinarian."
Rudy Speckamp
Chef/Owner, Rudy’s 2900
"Garde Manger emphasizes the true art of the cold kitchen and how it is adapted to today’s current trends in cuisine. The recipes give the chef a base to build upon and use to express his own creativity in a successful and tasteful manner."
Kenneth Juran
Executive Chef, Hyatt Grand Express
