Cool, ordered. That and Manresa: An Edible Reflection, which Eat Your Books suckered me into.
I suspect "modern" means it isn't a lot of meat-in-gelatin stuff
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| Garde Manger http://cookaholics.org/viewtopic.php?f=9&t=3436 |
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| Author: | Amy [ Thu Nov 21, 2013 8:40 am ] |
| Post subject: | Garde Manger |
Does anyone have a garde manger cookbook they love? They tend to be very expensive, so am looking to buy only one, maybe two. I've seen CIA's, but am intrigued by Modern Garde Manger. Amy |
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| Author: | Paul Kierstead [ Thu Nov 21, 2013 10:46 am ] |
| Post subject: | Re: Garde Manger |
We want to do a little more entertaining, plus like to eat well ourselves, and garde manger seems like a great way to eat better without ala minute prep issues. So I'd love to hear what you learn! |
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| Author: | Amy [ Thu Nov 21, 2013 11:10 am ] |
| Post subject: | Re: Garde Manger |
Paul, I've got a slew of events over Christmas, and so need to make as much ahead as possible. Two of my clients both like the idea of charcuterie boards pre-dinner, so I'll be making a bunch of paté, terrines, galantines and rillettess in the next few weeks. They all freeze beautifully and lessen the stress of à la minute preparations. Garde manger was always the kitchen I gravitated least towards, so I really need to up my game. I went ahead and ordered the book I referenced above. I liked the preview of it I saw, and hey, I can always return it if not up to snuff. Amy |
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| Author: | Amy [ Tue Nov 26, 2013 9:27 am ] |
| Post subject: | Re: Garde Manger |
I got the book yesterday, and at first glance I can say it was worth every penny. Maybe not as "modern" as they "sell" it, but a useful tome nonetheless. Amy |
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| Author: | Paul Kierstead [ Tue Nov 26, 2013 12:29 pm ] |
| Post subject: | Re: Garde Manger |
Cool, ordered. That and Manresa: An Edible Reflection, which Eat Your Books suckered me into. I suspect "modern" means it isn't a lot of meat-in-gelatin stuff
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| Author: | Amy [ Tue Nov 26, 2013 12:55 pm ] |
| Post subject: | Re: Garde Manger |
I looked at Manresa, but I'm going to pass right now. Living in the middle of nowhere I can't get half the ingredients the book calls for. Modern Garde Manger is a little textbookie, but it's got a ton of pictures, and is useful for guiding you through classical preparations, which can be made more modern. Plus, I like some of the classic preparations, but then with a twist like an espuma. Amy |
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