Garde Manger: The Art and Craft of the Cold Kitchen 4th Edition

Fast delivery and yes i know all this info might be already online but this book look nice on my book shelf.

This book arrived on time and was in great condition.

This is a terrific book--comprehensive, detailed recipes and excellent photos. It is a heavy, substantial hardcover text. Unfortunately due to it being so heavy, the book seems to have shifted during shipping so the corners are bent and banged up. This has happened with a few of the heavy books I order, so I think it is something that happens naturally. My copy had air packing pillows on one side so I that is why damage was only on the other side. However, I saved so much money compared to a bookstore that I am ok with the damage. It is a little ugly but I got an excellent book at an excellent price. If I had paid close to bookstore price than I would have returned it, hoping for another. Overall, very pleased with purchase.

Beautiful book, great recipes, totally recommended!

This book is a guide for the true foodie who enjoys playing with the flavors of sustenance.

It will open an entirely new world to you -- or most of you. One spoonful of any of their cold soups and you will want to go to heaven right a way. The recipes are all scaled to the professional chef, of course, but can be scaled down. Output is 100% DELICIOUS and so abundant. Literally, your bookshelf should NOT be without this gem.

This one of several cookbooks created by the CIA, (Culinary Institute of America). It offers a broad overview of the art and craft of cold food preparation. It covers all the basic techniques and offers contemporary takes on many classic approaches. This is not a book for a novice cook, or a casual cook. This is intended for a professional or a highly dedicated amateur audience. All the recipes are for large er quantities, 10 or more servings and it refers to many pieces of equipment that even an advanced home cook may not have access to.The book is very informative. As with all the cookbooks from the CIA, it puts emphasis on understanding the success factors for each class of food preparation, be it cold soups, sandwiches, terrines and pates etc. It is extremely well illustrated, the photography is excellent, and well written. The various recipes can be a bit cryptic, but you have to remember that they assume the audience it is written for has proficiency in many of the fundamental cooking skills. All the recipes are what I call foundational recipes, meaning that once you master them you can easily introduce your own creative touches. It is a very expensive cookbook but if you are a serious cook and want to go beyond just copying recipes then it is a good value for the investment.

Purchased for class. Looks brand new especially for the price I got it for compared to the book store.