The professional caterer series
By: by Denis Ruffel, assisted by Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Anne Sterling.
Contributors: Bilheux, Roland, 1944-; Escoffier, Alain, 1947-
Publisher: Van Nostrand Reinhold
Published: 1990
Place of publication: New York, N.Y
Language: eng
Number of pages: 1
Subjects: Quantity cookery.; Caterers and catering.
Notes: Translation of: L'Artisan traiteur.
Vol. 2-4: New York : John Wiley & Sons (from label on t.p.).
Table of contents: title: 1. Pastry hors d'oeuvres, mini-sandwiches, canapés, assorted snacks, hot hors d'oeuvres, cold brochette's, centerpieces for buffets; title: v. 2. Individaul cold dishes, pâtés-terrines, galantines and ballotines, aspics, pizzas, and quiches; title: v. 3. Croustades, quennelles, soufflés, beignets, individual hot dishes, mixed salads, fish in aspic, lobsters, poultry in aspic; title: 4. Meat and games, sauces and bases, execution, display, and decoration for buffets and receptions.