Garde Manger: The Art and Craft of the Cold Kitchen - The Culinary Institute of America

Hardback.  Very good condition.  2000

The Culinary Institute of America′s complete and contemporary guide to garde manger can help anyone master the art of cold food preparation.

Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d′oeuvres, appetisers, and condiments.