Garde manger :  the art and craft of the cold kitchen / 
the Culinary Institute of America. 
 - Second edition. 
 - 582 pages :  colour illustrations ;  28 cm 
<br/><br/>Includes bibliographical references (page 561) and index. 
<br/><br/> Preface --  The Professional Garde Manger --  Cold Sauces and Cold Soups --  Salads --  Sandwiches --  Cured and Smoked Foods --  Sausage --  Terrines, Pates, Galantines, and Roulades --  Cheese --  Appetizers and Hors d'Oeuvre --  Condiments, Crackers, and Pickles --  The Modern Buffet --  Basic Recipes --  Glossary --  Bibliography and Recommended Reading --  Recipe Index --  Subject Index.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10.  11.  12. 
<br/><br/> "This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes--from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p?t?s, condiments, and more."--Publisher description. 
<br/><br/><label>ISBN: </label>0471468495 9780471468493 
<br/><br/><label>LCCN: </label>2004007051 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cold dishes (Cooking)<br/>Quantity cooking
<br/><br/><label>LC Class. No.: </label>TX830  / .G37 2004 
<br/><br/><label>Dewey Class. No.: </label>641.79