"The nation's most influential training school for professional cooks."—Time The most up-to-date kitchen reference available on hot and cold buffet—from the experts at The Culinary Institute of America
This complete book on garde manger covers the art and technique of preparing a full range of hot and cold dishes—from hors d'oeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p€tés, condiments, and more. There are 500 recipes that inspire readers to build skills and experiment with new dishes, while 75 all-new color photographs by award-winning photographer Ben Fink make it easy to visualize key techniques. With an attractive new design, this edition also features fresh material on appetizers, hors d'oeuvres, and buffet management, all with a focus on international options. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Also available from the Culinary Institute of America Baking and Pastry: Mastering the Art and Craft |
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1 of 1 found the following review helpful:
 Errors found but still a good book.Jul 11, 2010
Found four errors, three mathematical in the recipes. I contacted the publisher and was to hear back but I never did; for example the croissant dough recipe, the flour amount is listed in grams but obviously should have been kg.
 the book is exactly what i wanted - textbook for schoolJul 03, 2010
i am very pleased with the textbook but EXTREMELY DISAPPOINTED in AMAZON's shipping. The post office almost sent my book back to sender because the shipping label was almost unreadable. Very surprised by this. LJB
master this book and you will master bakingJun 05, 2010
great book with alot of recipes and techniques. Need to understand how to convert measurements as the recipes are weight measurements and are scaled for mass producing. IN other words a single recipe yields 6 cakes not 1 and asks for oz of eggs and pounds of sugar rather than 2 eggs and a cup of sugar. A bit confusing and a little annoying for the homebaker to have to go through and figure out the proper recipe usage in order to attempt one. Otherwise the book is invaluable for anyone who wants professional results in their baking.
A Bible of Baking and PastryMar 20, 2010
An excellent book that gives complete, professional information that is also very helpful to someone baking at home who wants to improve his/her techniques and surprise his/her family with unexpected results. The greatest baking book I have ever seen...
CIA Baking & PastryFeb 27, 2010
Absolutely love this book -- I was an executive sous chef & a pastry chef for several years. Since I hadn't previously purchased a CIA professional series cookbook, I didn't realize that the yield for the recipes would be such large quantities. The recipes though, are exceptional; and there is a lot of good information that will help the novice pastry chef grow. Definitely recommend adding this to your bookshelf.
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based on 27 reviews
