Garde-Manger Notes 1972-1984

Description

Spanning from 1972 to 1984, ‘The Garde-Manger Notebook’ captures an era when the Garde-Manger department was a cornerstone of professional kitchens. It was responsible for intricate cold preparations, including sauces, charcuterie, and decorative displays that showcased a chef’s true skill. Mark J French’s rediscovery of his notes offers today’s culinarians a rare opportunity to revisit these time-honoured techniques.

The book is a journey through classical methods, from the artistic buffets that captivated French during his time at The Royal Garden under the mentorship of Remy Fougere to the rigorous discipline of butchery and charcuterie. Featuring original sketches, tested recipes, and first-hand insights, ‘The Garde-Manger Notebook’ is an invaluable resource for chefs, culinary students, and food enthusiasts eager to preserve and revive traditional craftsmanship.