The Culinary Institute of America (CIA):

Student Site

Student Companion Site

Table Of Contents

Chapter 1: The Professional Garde Manger.

Chapter 2: Cold Sauces and Cold Soups.

Chapter 3: Salads.

Chapter 4: Sandwiches.

Chapter 5: Cured and Smoked Foods.

Chapter 6: Sausage.

Chapter 7: Terrines, Pâtés, Galantines, and Roulades.

Chapter 8: Cheese.

Chapter 9: Appetizers and Hors d’Oeuvre.

Chapter 10: Condiments, Crackers, and Pickles.

Chapter 11: Buffet Presentation.

Chapter 12: Basic Recipes.

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