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Garde manger : the art and craft of the cold kitchen / 6 6 the Culinary Institute of America. - Fourth edition. - - xiii, 706 pages : color illustrations 29 cm. - - - - - . - . - 0 . - . - 0 .



Includes bibliographical references (p. 680-684) and indexes.

The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary.

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ISBN: 9780470587805 (hardcover)

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LC Class. No.: TX830 / .G37 20122

Dewey Class. No.: R 641.79 / G166 20122

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