Modern buffets
Subtitle: blueprint for success
By: Edward G. Leonard
Publisher: Wiley
Published: 2011
Place of publication: Hoboken, N.J
Language: eng
ISBN-13: 9780470484661
Subjects: COOKING / Methods / General; Buffets (Cooking)
Description: "The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text"--

"Features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better"--
Notes: Includes index.
Table of contents: title: Machine generated contents note:  Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;}Chapter 1: Evolution and Methodology of BuffetsChapter 2: Sensational BreakfastChapter 3: Lunches for All OccasionsChapter 4: Composition of Flavorful Salads with ImpactChapter 5: Dinners with FlairChapter 6: Elegant Finger FoodsChapter 7: From the GlassChapter 8: Small Plates, Big FlavorsChapter 9: The Art & Taste of PastryChapter 10: Old Buffet Favorites Made ElegantChapter 11: The Dine Around Concepts to RealityChapter 12: Working the CanvasChapter 13: Menu Concepts & Accentuating IdeasChapter 14: Where to Buy What You SeeChapter 15: From the Chef's Pantry; title: Recipes to Inspire and Build Upon.