TY  - BOOK
ED  - Culinary Institute of America
TI  - Garde manger: the art and craft of the cold kitchen
SN  - 9780470587805
U1  - 641.79 GAR 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, patés, galantines, and roulades -- Cheese -- Appetizers and hors d'oeuvre -- Condiments, crackers, and pickles -- Buffet presentation -- Basic recipes -- Glossary
ER  -