A comprehensive collection of techniques and recipes for one of the most creative culinary crafts­buffet preparation and cold food presentation.

In this comprehensive guide to the world of the garde manger chef, David Paul Larousse shares his experience in producing dazzling and palate-pleasing arrays of food. Among the delectable collection of 600 recipes is a wealth of classical garde manger dishes as well as the latest in cuisine moderne, from Pâté de Foie Gras en Brioche and Consommé Madrilène to California Apples and Chilled Cream of Lettuce Soup. International recipes bring a wide variety of tastes into the mixing bowl, creating innumerable possibilities for sumptuous spreads.

Food and table decoration is as much a part of garde manger work as are the recipes. Larousse provides numerous ideas for perfect canapés, breathtaking salads, magnificent ice sculptures, exquisite still-life arrangements, stunning tallow and salt dough pièce montées, and much more. Full-page color photographs showcase ways of combining foods to delight and surprise even the most jaded guests.

This unique collection and guide, a must-have addition to any culinary library, will expand the repertoires even of seasoned chefs and spark the imaginations of professional cooks, caterers, and culinary students.

Contents
Cold Sauces and Marinades. Cold Soups. Canapés. Savory Pastries. Salads and Vegetables. Aspic, Chaud-Froid, and Timbales. Cheese and Eggs. Finfish and Shellfish. Charcuterie and Smoking. Pâtés and Terrines. Centerpieces. Glossary. Appendices.

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