Books and Resources for Cold Food Competitions

[Chef Bradley]

I'm about to embark on my first cold foods competition. I am in need of some inspirational literature, or perhaps websites, or heck, any of the experts that live here!

I know the basics, I would just like to make sure I do this first one right.

I appreciate anyones help, thanks!

[Fugu]

Maybe I can help? I was a Chef Garde Manger for 8 years. What category did you sign up for, hors d'oeuvres platters, canapes, pates, terrrines or individual plate presentations?

A book written by Superiore Arti Culinarie ETOILE -Sottomarina di Venezia - Italy, tittled "The Great Book Of Buffets" contains mostly pictures from competitions.

Rules may have changed from the last time I entered a competition, so you have to read that yourself.

[Chef Bradley]

Maybe I can help? I was a Chef Garde Manger for 8 years. What category did you sign up for, hors d'oeuvres platters, canapes, pates, terrrines or individual plate presentations?

A book written by Superiore Arti Culinarie ETOILE -Sottomarina di Venezia - Italy, tittled "The Great Book Of Buffets" contains mostly pictures from competitions. 

Rules may have changed from the last time I entered a competition, so you have to read that yourself.

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I signed up for category B1, which is 5 cold app plates. That book seems it would be helpful, but its not in English. Is there a translated version?

Thanks for the help so far!

[Fugu]

Yes, my copy is in English. I purchased the book from an Austrian team member.

[Chef Bradley]

Yeah, for 150USD, it MUST be a great book!

[Kent Wang]

I don't know of any specific books, but traditional Chinese cuisine is filled with many cold "appetizer" dishes. At any mid-grade restaurant one should be able to find at least a dozen cold dishes on the menu.

Here are some that immediately come to mind:

Sliced beef tendon drizzled with chile oil (Sichuan-style)

Jellyfish with daikon slices

Salt-pressed chicken/duck

Salt-pressed duck gizzard (see my recipe)

Lotus root stuffed with sugar and glutinous rice

Cold dumplings of many kinds

[pastryelf]

From the books side: the CIA put out a book in 2004, in english, called Garde Manger: The Art and Craft of the Cold Kitchen. Just under 600 pages, photos, though not tons, but lots of recipes.

[Chef Bradley]

Thanks for the info everyone! I think I may check out that CIA book.

[Jakea222]

The CIA has a new Garde Manager book that I got as I was graduating - it is blue - the old one is still available and the one that they gave us in class - the new one is better.

[Chef Bradley]

I bought the CIA Garde Manger book and it was very useful! I won a bronze medal as a result of inspiration from that book, Thanks for the info!

[Kerry Beal]

I bought the CIA Garde Manger book and it was very useful! I won a bronze medal as a result of inspiration from that book, Thanks for the info!

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Congratulations!!! Got pictures?