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Garde Manger, the Art and Craft of the Cold Kitchen (Hardcover)

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


Publisher John Wiley & Sons
Mfg Part# 9780471468493
SKU 36257736
Format Hardcover
ISBN10 0471468495
Release Date 5/1/2004
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