Table of Contents

Acknowledgements. Preface. Chapter One. The Professional Garde Manger. Chapter Two. Cold Sauces and Cold Soups. Chapter Three. Salads. Chapter Four. Sandwiches. Chapter Five. Cured and Smoked Foods. Chapter Six. Sausage. Chapter Seven. Terrines, Pates, Galantines, and Roulades. Chapter Eight. Cheese. Chapter Nine. Appetizers and Hors d'Oeuvre. Chapter Ten. Condiments, Crackers, and Pickles. Chapter Eleven. Buffet Presentation. Chapter Twelve. Basic Recipes. Glossary. Bibliography and Recommended Reading. Recipe Index. Subject Index.

About the Author

Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.