Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes?? plating techniques?? and flavor profiles being used in the field today. New information on topics like artisanal cheeses?? contemporary styles of pickles and vinegars?? and contemporary cooking methods has been added to reflect the most current industry tr