TY  - BOOK
ED  - Culinary Institute of America.
TI  - Garde manger: the art and craft of the cold kitchen 
SN  - 9780470587805 (cloth)
AV  - TX830 .G37 2012
U1  - 641.7/9 23
PY  - 2012///
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Cold dishes (Cooking)
KW  - Quantity cooking
N1  - Includes bibliographical references (p. 680-684) and indexes; The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, pateÌs, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary
ER  -