TY  - BOOK
ED  - Culinary Institute of America
TI  - Garde manger: the art and craft of the cold kitchen 
SN  - 0471468495
AV  - TX830 .G37 2004
U1  - 641.79 22
PY  - 2004///
CY  - New York, NY
PB  - Culinary Institute of America, Wiley Pub.
KW  - Cold dishes (Cooking)
KW  - Quantity cooking
N1  - Includes bibliographical references (page 561) and index; Preface --; 1; The Professional Garde Manger --; 2; Cold Sauces and Cold Soups --; 3; Salads --; 4; Sandwiches --; 5; Cured and Smoked Foods --; 6; Sausage --; 7; Terrines, Pates, Galantines, and Roulades --; 8; Cheese --; 9; Appetizers and Hors d'Oeuvre --; 10; Condiments, Crackers, and Pickles --; 11; The Modern Buffet --; 12; Basic Recipes --; Glossary --; Bibliography and Recommended Reading --; Recipe Index --; Subject Index
N2  - "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
ER  -