This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with
the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and
procedures covering over 450 recipes and more than 800 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging
from simple salads to mousellines and charcuterie specialties to careers in the field.
