Garde Manger: The Art and Craft of the Cold Kitchen

The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

The Culinary Institute of America (CIA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students.

The oldest culinary college in the United States, The CIA was founded with 50 students in 1946 by Frances Roth and Katharine Angell as the New Haven Restaurant Institute. In 1947, the college relocated to a 40-room estate near Yale University and changed its name to the Culinary Institute of Connecticut. The name was changed to The Culinary Institute of America in 1951 to reflect the college's national student population. In 1972, with a student body of 1,000, the college relocated to its present home, the former St. Andrew's-on-Hudson in Hyde Park, New York, originally a Jesuit seminary built at the turn of the century.

Today, more than 2,100 students representing every state and several foreign countries are enrolled in the college's bachelor's and associate degree programs in culinary arts and baking and pastry arts. In addition, more than 6,000 professionals each year enroll in continuing education courses and another 1,600 participate in programs for food enthusiasts.