Garde manger  the art and craft of the cold kitchen 
the Culinary Institute of America 
 - 4th ed. 
 - Hoboken, N.J.   John Wiley & Sons  2012 
 - xiii, 706 p.   col. ill.   29 cm 
<br/><br/>Includes bibliographical references (p. 680-684) and indexes. 
<br/><br/>The professional garde manger -- Cold sauces and cold soups -- Salads -- Sandwiches -- Cured and smoked foods -- Sausage -- Terrines, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary. 
<br/><br/><label>ISBN: </label>9780470587805 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cold dishes (Cooking)<br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>641.79 GAR