Garde Manger: The Cold KitchenThis book was developed to increase the students understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishesfrom cold sauces to plated appetizers to hors doeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted