Garde Manger
The Art and Craft
of the Cold Kitchen
Third edition
by The Culinary Institute
of America

Garde Manger: The Art and Craft of the Cold Kitchen is the leading guide to the professional kitchen's cold food station, now fully revised and updated!

This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as:

• brining ratios
• fermented sausages
• micro greens
• artisanal American cheeses
• tapas menus
• "action" buffet stations
• ice carving

With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

Contents

1. The Professional Garde Manger
2. Cold Sauces and Cold Soups
3. Salads
4. Sandwiches
5. Cured and Smoked Foods
6. Sausage
7. Terrines, Pates, Galantines, and Roulades
8. Cheese
9. Appetizers and Hors d’Oeuvre
10. Condiments, Crackers, and Pickles
11. Buffet Presentation
12. Basic Recipes

Glossary
Recipe Index
Index

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