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Garde manger literally means the person who guards the pantry. In a large household, it was traditionally the person responsible for preserving and storing food. In a modern kitchen, it is the station responsible for the cold kitchen, meaning everything served cold: charcuterie, terrines, salads, cold sauces, starters and buffets.
This is the Culinary Institute of America's textbook on the subject, now in its fourth edition, structured as a teaching text and intended for professional use.
The contents cover curing and smoking, sausages, forcemeats and the terrines, pâtés and galantines made from them, cheese, cold sauces, canapés, sandwiches, aspic and buffet presentation. There is also a section on competition work and showpieces, including sculptures in ice, salt and fat, knowledge that is otherwise passed down almost entirely by word of mouth.
No other book covers the cold kitchen as a discipline at this level. Anyone who works professionally in garde manger or takes charcuterie seriously will sooner or later end up here, regardless of where they started.
Format: Hardback
Number of pages: 720
Language: English
First published: 1999, this fourth edition 2012
