The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage area or larder. It also indicates the "station" in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in professional culinary arts. Members of today's garde manger share in a long culinary and social tradition, one which stretches back to well before the dawn of recorded history.A knowledge of garde manger is an essential part of every culinary student's training, and Garde Manger: The Art and Craft of the Cold Kitchen, Second Edition is the market leading book on the topic. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. A comprehensive guide to the art and craft of garde manger, this book includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvres; condiments, crackers, and pickles; and buffet development and presentation. The book also includes a history of garde manger from the original European tradition through the modern day, as well as a glossary of terms and a recommended reading list. There are 540 recipes accompanied by 360 full-color photographs, which illustrate key step-by-step techniques and finished plates. This new edition provides the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. Garde Manger: The Art and Craft of the Cold Kitchen is the market's leading textbook for its subject in the culinary education market. This Edition offers the most up-to-date kitchen reference on hot and cold buffet from the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers. The book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers and includes nearly 500 recipes to inspire the student. The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage area or larder. It also indicates the "station" in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in professional culinary arts. Members of today's garde manger share in a long culinary and social tradition, one which stretches back to well before the dawn of recorded history. Whether garde manger is your "entrée" to the culinary field, your lifelong passion, or a new challenge in your professional growth, Garde Manger: The Art and Craft of the Cold Kitchen offers a full view of the foods that are encompassed by today's garde manger.