Hemm, Curtiss Scott, <br/><br/>
Garde manger :  the cold kitchen / 
Curtiss Scott Hemm. 
 - xxvii, 304 pages :  colour illustrations ;  28 cm 
<br/><br/> Includes index. 
<br/><br/> Introduction to Garde Manger --  Mise en Place: Essential Techniques of The Garde Manger --  Sauces, Salad Dressings, and Condiments --  Salads --  Sandwiches --  Smoking, Curing, and Preserving --  Sausages --  Contemporary Charcuterie --  Amuse-Bouche, Plated Appetizers & Hors d'Oeuvres --  Cheeses --  The Global Garde Manger --  Principles of Plate and Platter Presentation --  Buffets: Design, Production and Presentation --  Food Art: Food Decoration and Garnishing --  The Sculpted Centerpiece: Fruits, Vegetables, Ice, Tallow, and Salt Dough.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10.  11.  12.  13.  14.  15. 
<br/><br/><label>ISBN: </label>0131700588 9780131700581 
<br/><br/><label>LCCN: </label>2009008914 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cold dishes (Cooking)<br/>Garnishes (Cooking)<br/>Quantity cooking
<br/><br/><label>LC Class. No.: </label>TX830  / .H465 2010 
<br/><br/><label>Dewey Class. No.: </label>641.79