Garde Manger: The Art and Craft of the Cold Kitchen | Culinary Institute of America
A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.
Garde Manger: The Art and Craft of the Cold Kitchen |