CoNTENTS: • The Professional Garde Manger • Cold Sauces and Cold Soups • Salads • Sandwiches • Cured and Smoked Foods • Sausage • Terrines, Patés, Galantines, and

Roulades • Cheese • Appetizers and Hors d’oeuvre • Condiments, Crackers and

Pickles • Buffet Presentation • Basic Recipes • Glossary • Bibliography and

Recommended Reading • Recipe Index • Subject Index

Take a look inside

Take a look inside

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Since its original publication in 1999, Garde Manger has become the leading textbook and reference on the subject for both culinary students and professional chefs. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles. Reflecting the very latest industry trends, it covers topics like artisanal cheeses, contemporary pickles and vinegars, and buffet presentations. Entirely new photographs by award-winning photographer Ben Fink accompany nearly 400 recipes and 100 variations providing both inspiration and visual guidance. Covering all the basics of cold food preparation, storage, and serving, this comprehensive guide provides the essential information needed to build skills in the garde manger station.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

This BLAD is meant to be representative of the book layout and design of Garde Manger, 4th Edition; text and illustrations are from advance, uncorrected proofs. Please check any quotes or recipe excerpts against the finished book.

A fully revised edition of the indispensable guide to the

professional kitchen’s cold food station

Easy ways to request exam copies of Garde Manger Fourth Edition:

• Order your examination copies online Go to: www.wiley.com/go/courses

• E-mail us at ccopy@wiley.com

• If you prefer, you can contact your local Wiley sales representative directly. Don’t know who your Wiley sales representative is? Go to: www.wiley.com/college/rep

Hardcover | 978-0-470-58780-5688 pages | 8½ x 10 7⁄8

367 recipes | 294 color photos$75.00 US • $90.00 CAN

In stores April 24

Hardcover | 978-0-470-58780-5