# Garde Manger: A Guide to the Cold Kitchen

- By: Marshall Welsh & William R. Thibodeaux
- Publisher: Finch Henry Job Corps Center & Nicholls State University
- Source: [LibreTexts](https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Garde_Manger%3A_A_Guide_to_the_Cold_Kitchen_(Thibodeaux))
- Licence: [CC BY-NC 4.0](https://creativecommons.org/licenses/by-nc/4.0/)
- Read at LibreTexts: https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Garde_Manger%3A_A_Guide_to_the_Cold_Kitchen_(Thibodeaux)
- PDF: https://downloads.libretexts.org/api/v1/download/workforce-20775/pdf

The Garde Manger course is an introduction to the art and craft of the cold kitchen and is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef.