Garde Manger

This complete book on garde manger covers the art and techniques of preparing a full range of hot and cold dishes----from hors d'oeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, pates, condiments, and more.

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With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen--tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers----all the hot and cold food preparation knowledge the skilled garde manger needs. All--new photographs by award--winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.