Garde Manger by Culinary Institute of America (2004)

I needed this book for school. This amazing book of culinary architecture represent centuries old techniques and recipes. The book contains recipes for terrienes, galantines, sausage, and foie gras. The foie in brioche was absolutely amazing, even though we mixed up the marinade. If you get this book, chances are you need this book, or are interested in a less opulant culinary art. Beautiful photos and recipes that are easy to follow, but patience is the key as some recipes cover three days or more. Equipment may also be a factor to properly execute the recipes, however a restaurant store should have needed equipment. Buy this book online, I got it for less than half the bookstore.