[table][tr][td]Foreword[/td][td][/td][/tr][tr][td]Foreword[/td][td][/td][/tr][tr][td]Preface[/td][td][/td][/tr][tr][td]Acknowledgments[/td][td][/td][/tr][tr][td]The Art of Garde Manger[/td][td][/td][/tr][tr][td]Buffet Presentation[/td][td][/td][/tr][tr][td]Garde Manger Area Planning[/td][td][/td][/tr][tr][td]Aspic-Gelee-Chaud-Froid[/td][td][/td][/tr][tr][td]Appetizers-Hors D''oeuvre[/td][td][/td][/tr][tr][td]Foie Gras-Truffles-Caviar[/td][td][/td][/tr][tr][td]Forcemeat[/td][td][/td][/tr][tr][td]Pates-Terrines[/td][td][/td][/tr][tr][td]Galantines[/td][td][/td][/tr][tr][td]Mousse[/td][td][/td][/tr][tr][td]Marinades-Cures-Brines[/td][td][/td][/tr][tr][td]Essential Ingredients[/td][td][/td][/tr][tr][td]Good Decoration[/td][td][/td][/tr][tr][td]Cold Sauces-Butter and Cheese Mixtures[/td][td][/td][/tr][tr][td]Cold Food Presentation for Practical and Culinary Displays[/td][td][/td][/tr][tr][td]Salads[/td][td][/td][/tr][tr][td]Cheeses[/td][td][/td][/tr][tr][td]Nonedible Displays[/td][td][/td][/tr][tr][td]Healthy Foods for A La Carte Service and Buffets[/td][td][/td][/tr][tr][td]Charcuterie[/td][td][/td][/tr][tr][td]Glossary[/td][td][/td][/tr][tr][td]Index[/td][td][/td][/tr][tr][td]Table of Contents provided by Publisher. All Rights Reserved.[/td][/tr][/table]