Garde Manger, Custom: The Art and Craft of the Cold Kitchen

"The profession of chef garde manger has become as extinct as the dinosaur, but chefs still need to produce artistically crafted buffets, appetizers, and hors d'oeuvres. Garde Manger, Third Edition, by The Culinary Institute of America, provides comprehensive yet easy-to-follow recipes and prcedures along with countless beautiful and instructional photographs. This book is a 'must have' for any serious chef who is committed to producing all foods with highest integrity." -John Doherty, Executive Chef, Waldorf=Astoria Hotel