garde manger

The art and Craft of the Cold Kitchen,  Garde Manger, I took this course last quater, I found it very interesting and challenging.  The term garde manger was originally used to identify a storage area.  Preserved foods such as hams, sausages, and cheeses were held.  Over time, garde manger has evoled to mean more than just a storage area.  It also indicates the station in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in culinary arts.  The name of the book we used in class is, Garde Manger, The Art and craft of the Cold kitchen,  this book gives the history of garde manger, numerous recipes from sandwiches, soups, salads, sauces, cured and smoked foods, sausage making, appetizers and hors d'oeuvre, jus to name a few.  If your into the cold side of the kitchen I really recommend this book.