The most comprehensive book ever on garde manger--from the creators of The New Professional Chef? The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full color with over 400 recipes, it covers sausages, cured and smoked foods, terrines, p?t?s, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetizers, and condiments. A separate chapter on cheeses demystifies the unique challenges of cheese selection, preparation, and presentation. 425 color photographs of techniques and finished dishes Innovative preparation and presentation ideas Tips on successful flavor, texture, and color combination The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA), hailed by Time magazine as the nation's most influential training school for professional cooks, is the author of some of the most significant works for professionals and students.