 The Professional Chef's Art of Garde Manger, 5th Edition
ISBN: 978-0-471-28489-5
Hardcover
304 pages
August 1992
US $55.00
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Foreword.
Foreword.
Preface.
Acknowledgments.
1. The Art of Garde Manger.
2. Buffet Presentation.
3. Garde Manger Area Planning.
4. Aspic-Gelée-Chaud-Froid.
5. Appetizers-Hors D'oeuvre.
6. Foie Gras-Truffles-Caviar.
7. Forcemeat.
8. Pâtés-Terrines.
9. Galantines.
10. Mousse.
11. Marinades-Cures-Brines.
12. Essential Ingredients.
13. Good Decoration.
14. Cold Sauces-Butter and Cheese Mixtures.
15. Cold Food Presentation for Practical and Culinary Displays.
16. Salads.
17. Cheeses.
18. Nonedible Displays.
19. Healthy Foods for A La Carte Service and Buffets.
20. Charcuterie.
Glossary.
Index.
