Garde Manger, The Art and Craft of the Cold Kitchen

Many of the readers have commented that this book is for professionals only. I happen to disagree with this opinion as there are no prerequisites required to understand the instruction given within. Having said this, if you are not even curious of understading the fundamentals of lets say for example, sausage making, there is no need to buy this book, you can find great sausage at the grocery store without the hassle of making it at home.

So this book, yes it is for professionals but also for anybody who wants to understand (and even apply)the nuts and bolts of the cold kitchen. Personally I think that understanding the method that is used to prepare something, gives one a greater appreciation of that something when it is offered to him/her.

So for all of you non-professionals, if you are simply curious, about how to make salad dressings, terrines, or bologna for that matter, this book is written in laymans terms and will be an interesting journey into the world of Garde Manger.

Reviewer: Cosmas Bisticas "Chez Cosmo"