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Sackett, Pestka, Gisslen:

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, 1st Edition

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Table Of Contents

Chapter 1: The Garde Manger Profession

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Chapter 2: Sauces and Dressings

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Chapter 3: Simple Salads and Tossed Salads

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Chapter 4: Cold Vegetables and Fruit

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Chapter 5: Complex Salads

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Chapter 6: Cold Seafood

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Chapter 7: Cold Meats

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Chapter 8: Cold Soups

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Chapter 9: Garde Manger Sandwiches

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Chapter 10: Cold Hors d�Oeuvres

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Chapter 11: Cured and Smoked Foods

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Chapter 12: Sausages

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Chapter 13: P�t�s, Terrines, and Charcuterie Specialties

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Chapter 14: Cheese and Other Cultured Dairy Products

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Chapter 15: Mousselines

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Chapter 16: Aspic and Chaud-Froid

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Chapter 17: Condiments, Embellishments, and Decor

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Chapter 18: Buffets and Food Bars

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