The Professional Chef's Art of Garde Manger

Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. This new edition, updated to reflect the growing importance of nutrition, presents nearly 200 recipes to help readers develop their talents in the art called garde manger. 16-page color insert; photos and drawings throughout.

• Modern Garde Manger
• Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence
• Garde Manger: The Art and Craft of the Cold Kitchen
• Garde Manger: The Art and Craft of the Cold Kitchen
• Alinea
• The Professional Garde Manger: A Guide to the Art of the Buffet
• Cooking with America's Championship Team
• Breakfasts & Brunches
• Low and Slow: The Art and Technique of Braising, BBQ, and Slow Roasting