Garde manger : the art and craft of the cold kitchen /
the Culinary Institute of America.
- FOURTH EDITION
- xiii, 706 pages : colour illustrations ; 29 cm
Includes index/ Includes bibliographical and index
Includes bibliography: page 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.