Professional Garde Manger: A Guide to the Art of the Buffet / Edition 1

Hardcover (Print)
Buy New
Buy New from
Used and New from Other Sellers
Used and New from Other Sellers
from $1.99
Usually ships in 1-2 business days
(Save 97%)
Other sellers (Hardcover)
  • All (19) from $1.99   
  • New (7) from $19.99   
  • Used (12) from $1.99   


The Professional Garde Manger Garde manger—the art ofpreparing, presenting, and decorating cold food for buffets andbanquets—is one of the most demanding, artistic, and excitingspecialties in the culinary arena. Luscious cold soups, amazinghors d’oeuvres, sumptuous salads, tantalizing timbales, andsavory pastries are only a few of the garde manger’screations, which also include dazzling centerpieces, interestingtable arrangements, and a host of other details that turn anordinary meal into an extraordinary event. Drawing on more than twodecades of experience, David Paul Larousse has put together afascinating and practical guide to this imaginative culinary craft.His collection of 600 spectacular recipes spans the globe, gleaningthe tastiest and most visually tempting treats from all over theworld. Larousse provides historical background to many of his gardemanger selections, which range from classic delicacies found onlyon exclusive buffets, to the latest cuisine moderne innovations.Creative artistry is essential to great garde manger work, withfood and table ornamentation as important as the food itself. Thechapter on centerpieces provides detailed instructions for creatingexquisite ice sculptures, captivating still-life arrangements,alluring tallow and salt dough pièce montées, andmany more decorative masterpieces. Thirty-two full-page colorphotographs set the standard for elegance in finished presentation.Innovative and experienced garde manger chefs are in growing demandas buffets and banquets become increasingly popular. The gardemanger department, which also reapplies food items prepared forother dishes, reduces waste while maintaining a level of culinaryexcellence. The Professional Garde Manger is a uniquelycomprehensive book that explores this fascinating, inventive, andimportant aspect of the culinary world. It provides cookingprofessionals with the background needed to build their repertoire,develop their style, and keep this exciting culinary craft aliveand well.

Read More Show Less

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Spring is the time to plan for fall preserving, so Reader's Digest's May publication of Sensational Preserves is right on target. Over 250 recipes by British cookbook writer Hilaire Walden include such standards as Strawberry Jam and Ginger and Peach Chutney, along with pickles (Indian Pickled Onions), beverages (Tangerine Ratafia, with gin or vodka) and dishes to use them in (Pheasant and Elderberry Casserole). The clear text is further illuminated by David Gill's tempting color photos. (Putnam, dist., $24.95 144p ISBN 0-89577-840-8) Seattle cookbook writer Bharti Kirchner (The Bold Vegetarian) introduces 50 variations on a familiar theme in Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food, a May title from HarperPerennial. Inventiveness rules in these meatless concoctions, made from grains, beans, vegetables, nuts, seeds, tofu and soy. ($12 paper 144p ISBN 0-06-095115-X)
Read More Show Less

Product Details

  • ISBN-13: 9780471106036
  • Publisher: Wiley
  • Publication date: 4/28/1996
  • Edition number: 1
  • Pages: 440
  • Product dimensions: 8.30 (w) x 10.20 (h) x 1.10 (d)

Meet the Author

DAVID PAUL LAROUSSE is an accomplished culinary professional,author, educator, and lecturer on foodservice and related topics.He has served as Chef-Instructor at City College of San Franciscoand Johnson & Wales University, and he frequently hostshands-on workshops and demonstrations at universities and culinaryinstitutes across the nation. A prolific contributor to bothprofessional and popular magazines and newspapers, Chef Larousse isthe author of six books, including The Sauce Bible and The Horsd'Oeuvre Bible, also from Wiley.

Read More Show Less

Table of Contents

Cold Sauces and Marinades.

Cold Soups.


Savory Pastries.

Salads and Vegetables.

Aspic, Chaud-Froid, and Timbales.

Cheese and Eggs.

Finfish and Shellfish.

Charcuterie and Smoking.

Pates and Terrines.




Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted August 28, 2010

    No text was provided for this review.

  • Anonymous

    Posted June 23, 2010

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)