Preface xii

1 The professional garde manger 1

2 Cold sauces and cold soups 15

3 Salads 85

4 Sandwiches 159

5 Cured and smoked foods 201

6 Sausage 251

7 Terrines, pâtés, galantines, and roulades 299

8 Cheese 365

9 Appetizers and hors d’oeuvre 443

10 Condiments, crackers, and pickles 573

11 Buffet presentation 611

12 Basic recipes 637

Glossary 667

Bibliography and recommended reading 680

Resources 684

Recipe index 685

Subject index 700

About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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About the Author