Garde manger :  the art and craft of the cold kitchen / 
The Culinary Institute of America 
 - Second Edition 
 - New Jersey :  John Wiley & Son, Inc.,  c2004 
 - 582 pages :  color illustrations ;  29 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>1. The Professional Garde Manger -- 2. Cold Sauces and Cold Soups -- 3. Salads -- 4. Salads -- 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 
<br/><br/><label>ISBN: </label>471468495 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COOKERY (COLD DISHES)
<br/><br/><label>LC Class. No.: </label>TX 830 .G37 2004