" 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!"
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."
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."
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 u use to express his own creativity in a successful and tasteful manner."
Executive Chef, Hyatt Grand Express