The Professional Garde Manger: A Guide to the Art of the Buffet
An experienced chef and prolific food writer presents a thorough treatment of classic and contemporary buffet work in an extremely attractive illustrated package. Describes garnishing and decorating techniques ranging from seasonal fruit layouts with mukimono centerpieces, elegantly simple cheese boards with sweeping geometric lines to ice carvings and stunning tallow and salt dough piece montees. Contains 600 mouth-watering recipes for buffet dishes including canapes, seafood, meats, vegetables, salads and cold sauces.