Garde manger /  the art and craft of the cold kitchen; 
the Culinary Institute of America. 
 - 2nd ed. 
 - New York, NY:  Culinary Institute of America;  Wiley Pub.  c2004. 
 - 582 p.  col. ill.  28 cm. 
<br/><br/>Includes bibliographical references (p. 561) and index. 
<br/><br/><label>ISBN: </label>0471468495 (cloth) 
<br/><br/><label>LCCN: </label>2004007051 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery Cold dishes<br/>Quantity cookery.
<br/><br/><label>LC Class. No.: </label>TX830  / .G37 2004 
<br/><br/><label>Dewey Class. No.: </label>641.7/9