Garde manger
Subtitle: the art and craft of the cold kitchen
By: the Culinary Institute of America
Contributors: Culinary Institute of America
Publisher: Wiley
Published: 2000
Place of publication: New York
Language: eng
Number of pages: 466
Subjects: Cookery (Cold dishes); Quantity cookery
Notes: Includes bibliographical references (p. 443-445) and index
Table of contents: title: The history of the garde manger; title: Cold sauces and cold soups; title: Salads; title: Sandwiches; title: Cured and smoked foods; title: Terrines, pat̂eś, galantines, and roulades; title: Cheese; title: Hors d'oeuvre; title: Appetizers; title: Condiments, crackers, and pickles; title: Basic recipes