pantry chef, is the person (or persons) responsible for cold food preparations. In professional kitchens, the term garde manger is typically extended to include all. SECTIONS. What Is Garde. Manger? Salads and Salad. Dressings . Pro- sciutto, an Italian ham, is made by dry curing with salt. A wet cure is also. The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been.
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these cold foods, and/or an area of specialization in professional culinary arts. Members of today's garde manger share in a long culinary and social tradition. Garde Manger - Ebook download as PDF File .pdf), Text File .txt) or read book online. the professional garde manger cold sauces and cold soups salads. Jul 6, Download ebook GARDE MANGER - The Art And Craft of The Cold Kitchen 4th Edition. The leading guide to the professional kitchen's cold food station, of The Cold Kitchen 4th Edition | 35 Mb | Pages | PDF | English.
Creamy-style salad dressings can be used successfully with green salads. Add roasted tomatoes. Fatty So f en t. One special aspect of this work involves coordinating with other service providers. Add the sliced potatoes and mix gently. Prepare croutons and hold at room temperature until ready to serve. Select and prepare the ingredients for the mayonnaise.
When the term garde manger is used today. When the French Revolution began in It has also expanded its scope to include appetizers. The breakfast. Some operations refer to it as the pantry.
Cooks and chefs working in banquet and catering operations practice all the same basic An example of a contemporary garde manger kitchen. Handcrafted foods such as country-style hams. Garde manger is a practical art. If you want to do a job well. Begin compiling a foundation of knowledge by assembling a library of books and subscriptions.
To learn more about the development and management of a buffet. Effectively juggling multiple projects over time is impossible without the ability to accurately evaluate your time. To succeed. You can develop these skills by observing your more organized coworkers types of work Both employers and schools recognize that formal education on its own is not enough to ensure excellence.
Look for work environments where each person has a stake in getting things done correctly. It is important to ask questions and follow advice. It is tempting to make a decision based on salary. Their goods may be sold through a retail shop or exclusively to those in the restaurant trade. The chef not only develops a menu but also handles all the planning necessary to come up with scaled recipes.
Whether you work for yourself or for someone else. Large companies. This work is so stimulating and challenging that many professionals choose it as a lifelong career path. Objective evaluations. When all personnel have the opportunity to help make decisions and have the tools they need to perform at their best. Making wise career choices is complicated. Taste foods that are both familiar and unfamiliar to you. Since many tasks in the garde manger kitchen can span weeks or even months.
The nature of large events often involves a certain level of risk.
You take on more advanced and challenging work. Their work focuses more on the development of a product or line of products for sale. Food quality and cost remain as important as ever. They must be concerned with a variety of regulations. One special aspect of this work involves coordinating with other service providers.
To grow a company from something small and local into something large. Acquiring the skills and knowledge necessary to succeed in this profession is a lifelong journey. At this level you have more responsibility for conceiving new menu items.
At the most prestigious shops. Employees look for jobs that offer the opportunity to use the skills and education they already possess and. A culinary professional is an artist. You are responsible for keeping food costs down and improving quality in all areas of your work. Entrepreneurs develop handcrafted specialty items that are produced on both small and large scales.
Banquet and buffet chefs develop menus—both standard and custom—and go through a process of scaling and costing each menu item. You will train kitchen and dining room staff in the proper presentation of new and standard menu items.
Programs that are recognized in the industry attract high-quality instructors and offer opportunities for students to network. The demand for graduates continues to grow each year. The best education couples hands-on practice with coursework devoted to product and equipment knowledge.
A safe and wholesome food supply is a growing concern of both the public and the profession. As long as everything required by the recipe is on hand. This information is invaluable. Topics such as sustainable agriculture. In addition to working with knives. You can also arrange your own blind tastings. Industry leaders look to graduates of those programs to staff their companies because they bring with them a solid foundation.
Take the extra minute or two required to really examine the ingredient and make note of what it looks like. When you know what an ingredient looks like.
To produce some items.
Beyond knowing the color. This saves them hours of on-the-job training. Web sites. Not all continuing education occurs in a classroom or over an Internet hookup. If you are not using a system capable of tracking all this information and more.
Your own mission statement. Many organizations. Each of these activities demands good communication skills. Directed travel programs can open up a completely new way of seeing the profession by exposing you to a new cuisine. The group of professionals you know is called a network.
Evaluate your career. Once initial training has been completed. A solid network is an indispensable tool for the professional and should include members of your industry from as many areas as possible. A thorough and fair interview can unearth the perfect employee or business partner. If you have a long-term plan. Attend classes and workshops. Keeping current with basic skills and new trends is a lifelong task. Every career choice or move that you make is part of your lifelong education.
Some of the courses or seminars you attend can earn you credits CEUs. Learn to use important business tools. Knowing someone in one the professional garde manger 9.
Continuing education and professional development programs are available through a wide range of colleges and universities. You or your purchasing agent will have to work hard to develop and sustain a good purchasing system. Write letters to individuals whose work you have seen and admired.
The communication that you develop with your peers will keep your own work fresh and contemporary. Take advantage of local and national meetings and conventions to learn more about your profession. Networks can be formal or informal. One of the biggest expenses for any restaurant will always be food and beverage costs.
Maintaining quality is of course the highest priority. Have business cards with you when you go out to other restaurants or to trade shows. Whenever you submit your work to the scrutiny of a panel of judges. Working with other professionals to share information and knowledge is an important avenue of growth. When we talk about managing physical assets. In the case of a restaurant.
Because each operation has different needs. Even if you are not entered in the competition. Professional magazines. Critical review provides you a means to keep improving in a way that your daily production work never can. Well-run groups typically have a variety of meetings and forums to allow members to come in contact with each other. Join professional organizations to expand your network. Creating a professional network is a task that should be taken seriously. Learning new skills.
When you make a good contact. Walk yourself and your staff through the jobs that must be done. Until you are objective about what needs to be done and in what order. If you need help learning communication skills. You can try to reorganize storage space. If tasks are handled by a number of people. Use adequate. If you look over your operation. Planning work areas carefully. Poor placement of large and small tools is a great time-waster.
Does everyone have a basic understanding of which tasks are most important? Do they know when to begin a particular task in order to bring it to completion on time? It can be an eye-opening experience to take a hard look at where the workday goes. Electrical outlets for small equipment ought to be within reach of everyone. To combat these time-wasters. Give your staff the quality standards they need to evaluate the job and determine if they have done one the professional garde manger In most operations.
You may decide to train the dishwasher to do some prep work. To do a job well. Liability insurance to cover any harm to your facility. Information gathering can become a full-time task on its own. To make use of the information available. Your customers and clients do not live in a vacuum. This means that. Life insurance. No matter how large or small your staff may be.
Read about all areas that might affect your career and your industry: Employees must have access to potable water and bathroom facilities. Beyond this bare minimum. Everyone has the right to work in an environment that is free from physical hazards. Training is another key component. Most people prefer to work in an environment where everyone can make a distinct and measurable contribution. This should include respecting not just the customer and his or her needs but also staff.
An ability to judge what is right and appropriate is acquired throughout a lifetime of experience. Success also depends on several character traits. Good judgment is never completely mastered. Good service includes but is not limited to providing quality food that is properly and safely cooked.
Abusive language. The degree to which an operation can offer satisfaction in these areas is the degree to which it will succeed in providing good and. When employees feel that their needs are given due consideration.
These stabilizers are able to attract and hold both the oil and liquid in suspension so that the mixture does not separate into its two phases. Stabilizers used to make cold sauces include mustard. What does the sauce bring to the dish? How does it function in the total composition? Does it contrast with or lift up a dish? How does it taste? Sauces are not just an afterthought. To make an emulsion stable enough to keep the oil in suspension. In the cold kitchen. When making vinaigrette. Each oil droplet is suspended throughout the continuous phase.
Evaluating why some combinations work well while others are less successful offers valuable lessons in composing a dish. In some instances. In order to understand how these sauces are prepared. Temporary emulsions. An emulsion consists of two phases. Examples of an oilin-water emulsion include mayonnaise and vinaigrette. Temporary emulsions are 2 created through mechanical agitation.
The more oil that is added to the yolks. The sauce remains an emulsion for only a short time. And if the emulsion becomes too thick early in the mixing process. This works well as a starting point. To keep the sauce well balanced. It is interesting to note that while oil is the largest component by volume and weight of a vinaigrette.
Many chefs know the standard vinaigrette ratio of 3 parts oil to 1 part acid. An oil-in-water emulsion 1 left disperses oil droplets in water. Nowadays they are even served warm. If the emulsion is left to sit. A basic vinaigrette is a temporary emulsion.
Stable emulsions. Some vinaigrette formulas may call either for a quantity of water to dilute very acidic vinegars or for a bit of sugar to soften the acidity instead of additional oil. If the oil is added too rapidly. To make these sauces. Another way to create a stable vinaigrette is to use a blender. Add the oil gradually. Slowly add a few droplets of oil at a time into the bowl. Fresh or dried fruits and vegetables. Once the emulsion has started to form. When preparing a large batch of vinaigrette intended to last through several service periods.
Add the salt. Review the previous section for information about how to check the seasoning and serve this sauce. Combine the vinegar and all of the seasoning ingredients at room temperature. Add any garnish and check the seasonings at this point. Vinaigrettes made this way can hold their emulsion longer than those that are simply whisked together.
Whisking steadily. If the oil is added too quickly. Additional lemon juice.
Tomato Vinaigrette page 33 is one such vinaigrette. Unlike vinaigrettes. Select and prepare the ingredients for the mayonnaise.
Add enough diluted arrowroot to simmering stock or juice so that it will mimic the consistency of a salad oil once cooled. To successfully form a mayonnaise. To avoid any possible food-borne illness such as salmonella. Blend the yolks with a bit of water. There are exceptions to this general rule. Since mayonnaise is often intended as a base sauce that can be used for a variety of purposes. It also requires careful handling to avoid contamination. Adding the oil slowly allows eggs to absorb the oil properly.
It is still true that the oil should be added more slowly at the beginning than at the end. Whisk the yolks and water together to loosen the eggs and make it easier for them to absorb the oil. If this step is neglected. This sauce is made by combining egg yolks with oil so that a stable emulsion forms.
Various acids Add the oil a little at a time. When preparing a mayonnaise in a mixer. You may also wish to include lemon juice or vinegar at this point. Once about one-fourth to one-third of the oil has been properly blended into the egg mixture. During the beginning stages of the emulsion. Beat a pasteurized egg yolk until foamy. Other ingredients. The mayonnaise should recombine into a homogeneous sauce.
If the sauce needs to be thinned. A broken mayonnaise can be corrected as follows: Before using mayonnaise that has been stored. Transfer it to a storage container. Be sure to taste and season it appropriately before serving. They are made from soft cheeses such as quark. To prevent this. The recipes for a variety of chutneys.
This is a helpful practice whenever advance plating is required. Techniques for working with gelatin are illustrated on page These dressings are generally white or ivory. They may be served as is. The sauce is then used to coat a variety of items. Creamy sauces can be prepared in a range of textures. Some typical additions to dairy-based dressings include cheeses especially blue cheese.
Both fresh or raw and cooked versions of salsas. Chaud-froids are made by adding gelatin to a warm sauce. The texture of these sauces can range from very light and smooth to coarse.
They often include an acid. For a very light. After making the aspic. It can be used to seal a platter. It is also utilized frequently to seal an edible item. Aspic is one of the more versatile coating sauces used in garde manger. Once it just begins to thicken. To add to the presentation of the platter.
Clear coating sauces. If cast and allowed to set. Before using aspic. Two layers of aspic can be used to seal a garnish into a platter.
Edible items. To test the strength of both aspics and reduced stocks. Adjust the strength by rewarming the aspic and then adding more gelatin or more base liquid as necessary. If the liquid is warm or hot. Melt the gelatin enough to dissolve the granules.
Ratios for producing aspic in a variety of strengths can be found in the table on page Before use. Measure the liquid. Ladle a small amount of the aspic or reduced stock on the plate. As the softened gelatin warms.
Bloomed gelatin or gelatin solution can be dissolved in one of two ways: Test the gelatin strength. Granulated or powdered gelatin. Powdered gelatin is properly bloomed once all of the granules have absorbed the liquid. In some kitchens. Bloom the gelatin. As the gelatin absorbs the liquid. Weigh the gelatin carefully.
This mixture can be held for several weeks and used as required to prepare aspics or other jellied sauces or soups. Combine the gelatin thoroughly with the base liquid to be sure that it gels evenly. After extraction and drying. Once properly bloomed. Sheet gelatin is sold in different bloom strengths. The sheet gelatin can then be added directly to the base and melted. When sheet gelatin is fully bloomed. Dipping sauces. Place the sheets in a large volume of water.
The Chilled Edamame Soup on page 76 is a good example. Good cold soups should not leave your mouth feeling coated with fat.
Cold soups may thicken as they cool. Vichyssoise is a classic example of a cream-style soup. Many cuisines have special cold soups that feature a seasonal food. Cold soups refresh the palate. Whenever you intend to serve any food chilled. Traditional clear cold soups. Clear cold soups require a rich. To review the information about working with gelatin. Vegetable or fruit soups range in texture from the appealingly coarse texture of a gazpacho to the velvety smoothness of a chilled melon soup.
They may be presented in a variety of ways—in chilled stemware. Not all clear soups are jellied. The body of the soup can be adjusted by adding gelatin or another gelling agent. Cold soups may be prepared in one of three ways. Jellied clear soups should barely hold their shape and should melt in the mouth instantly. Serve immediately or cover and refrigerate until needed.
Add the fresh herbs if desired. Season with salt and pepper. Whisk in the oils gradually.
Season with sugar. Combine the vinegar. Combine the vinegars and mustard if desired. Mix together the vinegars. Combine vinegar and lemon juice with salt and pepper. Add the herbs. Substitute walnut oil for the olive oils and red wine vinegar for the sherry vinegar. Substitute parsley and chives for Fines Herbes page Whisk in the oils and reserve. Combine the lemon juice. Combine the cider reduction. Whisk in the parsley and oregano just before service. Adjust seasoning with salt and pepper.
Add the tarragon and season with salt. Substitute hazelnut oil for the walnut oil. Add the herbs and season with salt and pepper. Eliminate the chives if desired. Whisk in the oil gradually. Adjust the amount used in the vinaigrette depending on the level of spiciness and the brand that you prefer.
Add the herbs just before service. Separate the shallots and garlic from the oil and reserve both. With the blender on low. Allow to sit for 6 hours. Peel the shallots and garlic and remove the cores. Refrigerate to store. Remove the pan from the oven and allow the mixture to cool to room temperature.
Place them in a small ovenproof saucepan and completely submerge them in the oil. Whisk in the oil and vinegar to combine. Sprinkle in the xanthan gum and whisk gently for 3 to 4 minutes to combine.
Rough chop the tomatoes and combine with the salt. Place the vinegar. Whisk in the oil and season with the dill. Combine the juice and vinegar. When the beets are cool enough to handle. With the blender running. Add the juices. Season the vinaigrette with Tabasco as needed. Simmer the beets in acidulated water until tender. Combine the guava mixture with lime juice. Combine the juices. Combine the guava paste.
Stir in the cilantro and adjust the seasoning with salt and pepper. Gradually whisk in the oils. Eliminate the mustard.
Allow the mixture to cool. Cool to room temperature. Strain the oil through cheesecloth into a clean container. Combine the grapefruit juice. Add cayenne as needed. Cover and refrigerate immediately. Add the oil gradually in a thin stream. Squeeze it in a cheesecloth to extract the juice. Add other chopped herbs as needed. Season with salt. Add this infusion to the eggs along with the garlic paste. This sauce should have noticeable heat. Whisk the yolks.
Adjust seasoning as needed. Adjust seasonings as needed. Adjust the seasoning as needed. Add the white wine and reduce until the wine has almost completely evaporated. Add the remaining ingredients. Sweat the shallots and peppercorns in the oil. Whisk together the lemon juice. Fold in the remaining crumbled cheese. Worcestershire sauce. Mix Roquefort. Season with lemon juice. Add the oils gradually. Add the remaining ingredients and mix well. To thin. Combine the cheeses. Combine the cheese.
Mix in the parsley and chives and adjust seasoning. Danish blue. Stir in the chives and pepper and adjust seasoning. Adjust seasoning with salt and additional lemon juice as desired.
Adjust seasoning with salt. Fold in the diced cucumber. Cover and refrigerate for at least 1 hour and up to 24 hours before use. Remove the garlic before serving. Place the mixture in a bowl and add the garlic. Combine the yogurt. Pulse until the mixture is smooth and homogeneous.
When the skillet is hot. Heat the lard in a medium skillet over medium-high heat. Add the stock. Process until almost smooth. Boil the tomatillos and serranos in salted water to cover until tender.
Place the tomatillos and serranos in a blender along with the cilantro. Combine all the ingredients. Allow to sit under refrigeration for 1 hour before serving.
Use a reamer to extract the freshest juice possible from the limes. Combine the tomatoes. Fold the cilantro into the pico de gallo just before serving. Cover and refrigerate at least 4 hours and up to 24 hours before serving. Just before service. Combine the oil. If a slightly sweeter salsa is desired. Cover and refrigerate until needed. Mix well and adjust seasoning with salt and pepper as needed.
Combine all of the ingredients. Mix well and adjust seasonings.
Cut into small dice. Deglaze pan with rice wine vinegar and remove from heat. Wash the tomatillos and cut them in half. Combine the onion mixture with the tomatillos. Leave the chiles in large pieces at this point. They should not be mushy. Cover with plastic wrap and let stand for half an hour. When cool. Cover and refrigerate. Roughly chop the tomatillos into small dice and reserve. Splash with the vinegar and allow it to evaporate. Bring a pot of salted water to a boil.
Add the celery. Add the artichokes. Clean the artichokes and boil in acidulated water until al dente. Sprinkle with pine nuts. Heat the oil in a pan over medium heat and sweat the garlic. Add the tomato sauce. Rinse off the excess salt from the eggplant and pat dry.
Add the vinegar to the caponata. Remove the pan from the heat and add pine nuts. Generously sprinkle the diced eggplant with salt and let it rest at least 1 hour in a large colander to drain. Serve warm. Sweat the eggplant. In a separate pot. Taste and adjust seasoning with salt and pepper. Add the parsley and thyme. Add the garlic. Add the yellow and green peppers. Remove the sprig of thyme. Bring the mixture to a boil. Drain the peppers of their juices and reserve. Transfer the sofrito to a chinois and strain to remove excess liquid.
Place in a bowl and cover with plastic wrap to steam. Stir in the tomatoes. Add the tomatoes and continue to cook until the moisture from the tomatoes has completely evaporated. Simmer for 15 minutes or until the desired consistency is reached. Combine the olive oil. Roast the peppers until the skin blisters. Process until a coarse paste forms. Process to blend. In a food processor or blender. Add sour cream and mix until blended. Add the olive oil with the processor running and process until smooth.
Combine the pine nuts. Adjust seasoning as needed with salt and pepper. Combine the basil. Stir the sauce and adjust seasoning if necessary before serving. With the processor running. Simmer for 15 to 20 minutes. Juice the oranges and lemons. Stir the dressing and adjust seasoning if necessary before serving.
Blanch the shallots and zest in boiling water. Refrigerate immediately. Serve immediately. Combine all of the ingredients in a small saucepan over medium heat. Adjust the consistency with water. Remove from heat and stir in the cilantro. Combine the peanut butter. Heat over medium heat. Reduce the heat to low and simmer for 2 to 3 minutes.
Combine all ingredients thoroughly. Push the avocados through a medium-coarse screen or coarsely chop. Cover tightly and refrigerate until needed. Gently fold the cilantro into the guacamole. Adjust seasoning with lime juice. It is best to make guacamole the same day it is to be served.
Season the eggplant with salt and pepper and lightly coat the cut faces with some of the oil. Season with mint. Combine the roasted eggplant with the remaining oil. See photo on page While the eggplant is roasting. Mix the fromage blanc. It is generally enjoyed as a component of a light lunch or with a spoon as a snack. Fold in the whipped cream. Serve chilled as a dip or spread. Adjust seasoning with lemon juice and garlic. Incorporate the lemon juice and oil slowly.
Clockwise from top left: Fattoush page Blend until chunky and easily spread. Whole Wheat Pita page In food processor. Do not overmix. Baba Ghanoush page When ready to serve. Pomegranate molasses is produced by cooking ripe pomegranates and sugar to a thick. Cover and refrigerate at least overnight before serving. Roast the peppers. Add the peppers. Muhammara is best when made 4 to 5 days in advance and then covered and refrigerated. Add the chili paste and salt as needed.
Bring to a boil. Compound butter may be placed in a ramekin or shaped into a log. Mix on medium speed until butter is softened and mixture is well blended and light green in color. Put the ancho chiles in a small saucepan and cover with water. Place the garlic. Adjust seasoning with salt before serving. Combine the drained chiles with the peppers.
They can be either sweet or savory. Cover or wrap. Wash down the sides of the pot frequently with a pastry brush dampened in water. Deglaze with white wine. Add the remaining ingredients and simmer until a syrupy consistency is achieved. Add the stock and reduce to approximately half the original volume. Combine the sugar and water in a small sauce pot and simmer gently until the sugar turns amber in color.
Add remaining ingredients. Simmer until the apricots are soft. Bring to a simmer over medium heat. Heat the oil in a saucepan over medium-high heat. The sauce is ready to use at this point or it may be cooled. Add the mustard. Set a rack over a rimmed baking sheet. Working in batches, fry the chicken over medium-high heat, turning once, until golden brown, about 2 minutes. Transfer the fried chicken to the rack.
Cover and simmer until the mange is softened, about 10 minutes. Add the shredded cabbage and toss to coat. Cover and refrigerate. To assemble, place amount of fried chicken on each tortilla and top with mango slaw. Roll the tortilla into a cone shape around the filling and serve.
Combine the sole, sea scallops, salt, and Old Bay seasoning. Chill in a freezer 15 minutes. Soak bread crumbs in half of the heavy cream to make a panada. Add the egg whites and panada. Pulse the remaining cream. Make a test. Adjust the seasoning and consistency before shaping.
Fold in the garnish ingredients until evenly distributed; cover the mixture and refrigerate. Blot dry. Alternatively, wrap and refrigerate for up to 3 days. The sausage is shown here with fingerling potatoes. From The Culinary Institute of America , which world-renowned chef Paul Bocuse calls "the best culinary school in the world," this comprehensive reference includes all the essential skills needed for success in the cold kitchen.
This freshly updated Fourth Edition reflects the most current trends in the industry and includes contemporary recipes with fresh and exciting flavor profiles, modern plating techniques, and information on buffet development and presentation, as well as new coverage of artisanal cheeses, pickles and vinegars, and cutting-edge cooking methods.
Founded in , The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies.
A network of more than 45, alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St.
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Page 1 of 1 Start over Page 1 of 1. Mastering the Art and Craft. The Culinary Institute. The Professional Chef. Techniques of Healthy Cooking. Math for the Professional Kitchen.
Remarkable Service. Nutrition for Foodservice and Culinary Professionals. Chef's Note: Hot and Crunchy Chicken Cones View larger. Seafood Sausage View larger. From the Back Cover From The Culinary Institute of America , which world-renowned chef Paul Bocuse calls "the best culinary school in the world," this comprehensive reference includes all the essential skills needed for success in the cold kitchen.
Read more. Product details Hardcover: Wiley; 4 edition April 16, Language: English ISBN Try the Kindle edition and experience these great reading features: Is this feature helpful? Thank you for your feedback. Share your thoughts with other customers. Write a customer review. Customer images. See all customer images.
Read reviews that mention culinary school garde manger institute of america great book highly recommend culinary arts culinary institute textbook home cook everything you need need to know easy to follow food preparation study guide recommend this book step by step harold mcgee aspiring chef large quantities well written.
Top Reviews Most recent Top Reviews. There was a problem filtering reviews right now. Please try again later. Hardcover Verified Purchase. I am a self-taught home chef. Despite learning much on my own over the years, I wanted slightly more information on technique and skill than can often be seen in cooking videos and TV shows.
Since this book also serves as the CIA's text book, be warned, it is pages long. It is heavy and you'll definitely get a work out carrying it around. That aside, it is a stunningly beautiful book. It is filled with pages of incredibly useful information, such as various cooking methods, different proteins and their cuts, how to identify grains and spices, how to cook what, and so much more - really, everything you need to know.
There are gorgeous illustrations to go along with the charts given, which makes it very easy to follow along and keep it all straight. Additionally, the back half of the book gives you recipe after recipe on basics all the way to complicated dishes. Keep in mind, since this is a text book, the recipes are scaled for 10 servings or more.
If you don't need to cook for more than yourself and one other person, be prepared to learn how to scale down learning is never a bad thing. I absolutely love this book and can't recommend it enough. Considering the amount of information and the size of the book, the price really can't be beat. Perfect for the chef-in-training or someone, like me, just looking to hone and enhance their knowledge.
There is nothing to think about. If you are serious about cooking, regardless of skill level It is easily the most comprehensive book I own. It's the textbook used by one of the top culinary institutions in the world Side note: Otherwise, this thing is gonna turn it into sawdust. Pretty sure there is a neutron star somewhere around page or so. Jimmy Yates Top Contributor: I've been a working chef for years and I had an earlier version when in school many, many years ago.
I recently purchased this as an updated version. I can't say enough good things about this book. If you are an aspiring chef or was to broaden you cooking skills , this is the book for you! So much knowledge and information , you will definitely become better in the kitchen. I have come to use it as a great reference and refresher in many ways and every time I find new territory to explore.
Short and simple