Garde Manger: The Art and Craft of the Cold Kitchen

From The Culinary Institute of America, which world–renownedchef Paul Bocuse calls ???the best culinary school in the world,???this comprehensive reference includes all the essential skillsneeded for success in the cold kitchen. This freshly updated FourthEdition reflects the most current trends in the industry andincludes contemporary recipes with fresh and exciting flavorprofiles, modern plating techniques, and information on buffetdevelopment and presentation, as well as new coverage of artisanalcheeses, pickles and vinegars, and cutting–edge cookingmethods.

Chapter 1. The Professional Garde Manger.

Chapter 2. Cold Sauces and Cold Soups.

Chapter 3. Salads.

Chapter 4. Sandwiches.

Chapter 5. Cured and Smoked Foods.

Chapter 6. Sausage.

Chapter 7. Terrines, Patés, Galantines, and Roulades.

Chapter 8. Cheese.

Chapter 9. Appetizers and Hors d oeuvre.

Chapter 10. Condiments, Crackers, and Pickles.

Chapter 11. Buffer Presentation.

Chapter 12. Basic Recipes.

Glossary.

Bibliography and Recommended Reading.

Recipe Index.

Subject Index.